Reviewed: Apr. 18, 2012

Awesome ! ! ! Love it .. love it... love it.. I will make this again. My family and I enjoyed it.

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Reviewer:

ofeliagoodwin12

Reviewed: Apr. 15, 2012

absolutly delish ...thanks for the recipe....sincerely fellow rochesterian!

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Reviewer:

lizzalizzalizza

Cooking Level: Expert

Reviewed: Apr. 15, 2012

I am from Rochester New York and we love chicken French. This recipe definetly 5 star quality.

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Reviewer:

Kristine

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Mar. 21, 2012

Great dish....I like to serve with escarole and angel hair!

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Reviewer:

BFranks

Cooking Level: Professional

Living In: Rochester, New York, USA

Reviewed: Mar. 14, 2012

Outstanding! The variations mentioned were helpful. I happened to have some leftover brown rice, and added it to the sauce during the last few minutes of simmering.

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Reviewer:

DenimDoll

Reviewed: Mar. 13, 2012

I made this for dinner and it was great. I used Pinot Grigio wine instead of sherry.

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Reviewer:

de1946

Living In: Lyons, New York, USA

Reviewed: Feb. 26, 2012

YAHTZEE!! If your familiar with Chicken French from the Rochester area, you can be sure that this is as good as it gets! After a few "failed" attempts, I finally got it right thanks to this recipe! Raving Fans! Thanks!

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Reviewer:

dadacd1

Reviewed: Jan. 26, 2012

Turned out great and was pretty simple! I will definitely make again!

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Reviewer:

LindsayParslow

Cooking Level: Beginning

Home Town: Rochester, New York, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Nov. 3, 2011

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!

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Reviewer:

Bullisok

Reviewed: Oct. 10, 2011

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!

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