Recipe by rocgrandma
"I've been making this recipe for years, and it is one of my family's most requested meals. Serve with brown and wild rice or rice pilaf along with Italian-cut green beans. Enjoy!"
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all-purpose flour, or as needed
salt and black pepper to taste
grated Parmesan cheese
skinless, boneless chicken breast halves
low-sodium chicken base
I'm the author of this recipe and just made this again tonight, to celebrate. Yes, the sauce can be doubled, especially if you'd like the sauce on the rice. As far as egg/cheese/sugar mixture goes. I've never had a problem with it sticking to the flour-dredged chicken. Not sure why it didn't work for Lavendertatoo. I figure if it worked for Julia Child, it should work for anyone.
Complete disaster. The flour/egg combination fell off of the chicken as it cooked. So basically we got plain chicken with browned omelette. I thought something seemed off when the recipe called for putting the flour on first and then putting on the egg mixture. I should have followed my gut instinct and done it the other way around. I will never make this again.
I thought this was a very good version on chicken french. Living in Rochester there are slight variations to the recipe and taste but for the most part this hit the nail on the head. I would suggest using a white wine sauce if you want a lighter sauce. Also possibly doubling up on the sauce since there isn't alot. Next time I make this, I will be sure to make a double amount of sauce. Several people also take fresh lemons, slice them and saute them in the sauce as well for a more Lemony flavor. Overall, Great recipe. I also suggest pounding out the chicken. the thinner it is, the better for this recipe. At least in my opinion!
Very good! I live in Rochester and have ordered chicken french all over the city for years. I doubled the sauce, and used a bit more sherry and butter, that's just my taste. I also used chicken stock because I didn't have base. I deglazed the pan with the sherry before adding the rest of the sauce ingredients. I also like the chicken on the thin side, so I pounded it thin. Maybe the reviewer who had the problem with the coating didn't dust off all the extra flour? Great recipe, do you have one for greens and beans Roc style?!
The only difference I made was to season the chicken directly instead of mixing in with the flour. This was a quick meal and it was delicious! My husband kept saying over and over that "this recipes is a hit!" Thanks!
I LOVE Chicken French Live in Rochester and have tried it all over town. This is a very good Recipe. I myself Mix the Lemon Juice and sugar together and sweeten to taste. I cook the chicken as done in first part. For second part I use a Riesling or Chardonnay instead of Dry Sherry.I use a good quality Box wine.( Always nice to have some around for drinking.) Heat on Low/med heat. Add chicken to pan. Then add the Wine next Lemon/sugar mix. Next add good amount of Butter on top Cover When butter is melted Dish is done! Excellent Enjoy!
Just like the restaurant! Was surprised at how nicely the egg batter stayed on the chicken breasts. I doubled the sauce, reduced the butter by half (I like this dish a bit on the lemony side) and added flour to thicken it a bit. Served over fettuccini. Delicious!
LOVE this recipe. My only complaint is the recipe calls to "cook until no longer pink" twice, causing for over cooked chicken if you're not careful.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken French - Rochester, NY Style
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 405
** Calories from Fat: 206
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