Reviewed: Feb. 14, 2013

Great flavor but a little too much lemon and I used a decent Chardonnay instead of sherry I agree with other readers..make more sauce...next time I will make the sauce using the same amount of lemon but will triple the garlic, wine, butter and chicken broth. No problem with sticking at all.

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Reviewer:

Key West Cook

Reviewed: Feb. 14, 2013

I needed a quick dinner for Valentine's Day and this was it! I had another recipe that I'd used before but was never quite happy with it, so I came here to search for better one. And did I ever find it! I, too live in Rochester and didn't realize that Chicken French was a regional dish. I doubled the sauce and used the white wine I had in the pantry--DELICIOUS. Before tasting it, my 2 year old asked for "atchup" for his chicken...one bite and he forgot ALL about wanting ketchup. :-) I served it with basmati rice and steamed broccoli. I'm so glad to have found this recipe--we're having friends over for dinner in a few days and I'm going to make artichokes french for our appetizer. Thank you, rocgrandma!

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Reviewer:

TeacherMommy

Cooking Level: Intermediate

Reviewed: Feb. 10, 2013

As a Rochester, NY native, I have to say this was perfect! It's my favorite dish to order at restaurants and I have not been able to replicate it...until now! It took about an hour to make and I doubled the sauce, as others suggested. I also added a bit more lemon juice to taste. I "frenched up" some frozen broccoli along with it and served it over thin spaghetti. Whole family at it up! Thank you!

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Reviewer:

Kara

Reviewed: Jan. 20, 2013

This recipe is fabulous! This replicates the chicken french you order out in town. In fact it's better than what most restaurants present. I trim the boneless breasts and pound them until they are an even 1/2 inch thick.To quicken the process I sometimes substitute seasoned pan searing flour before dipping in the egg wash. I use drinking sherry from a regional vineyard and fresh lemon juice and always double the sauce recipe. So grateful rocgrandma shared this! This is my husband's favorite meal!

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Reviewer:

lioness

Reviewed: Jan. 7, 2013

My family said "make it again!" The only things I did differently were to use the juice of one fresh lemon in place of the lemon juice - I mixed half with the beaten egg and half in the sauce. I dipped first in the egg/lemon and then in the flour mixture. I added a bit of flour and water mixture to thicken the sauce before returning the chicken to the sauce.

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Reviewer:

NancyW

Cooking Level: Intermediate

Home Town: Fairport, New York, USA

Living In: Macedon, New York, USA

Reviewed: Oct. 2, 2012

I'm from Rochester and always loved ordering this in resturants. This recipe is delicious! Thanks!

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Reviewer:

Apron Girl

Reviewed: Sep. 9, 2012

Fabulous! I've been trying to find a recipe that tastes like the restaurants and finally, I have. Made this tonight and was more than pleased. I, too, doubled the sauce portion as I wanted more, but otherwise followed the recipe to the letter. Yum!

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Reviewer:

lindalvt

Cooking Level: Beginning

Home Town: Warsaw, New York, USA

Living In: Kenmore, New York, USA

Reviewed: Aug. 6, 2012

This was excellent and easy to make. I have to admit, I'm from Rochester, NY, and I've never ordered this in a restaurant. I have no idea what is different from Rochester vs. other places. (Someone would have to tell me.) The family loved this recipe. It's a keeper. I used a mallot on the chicken breasts to get a more consistent thickness; this is a personal thing for me. I also had to fry for less time (probably because of the thickness). The flavor was very good. I may try some of the other suggestions listed in the review next time, but still ok as-is for our clan! Thanks RocGrandma!

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Reviewer:

GoldenCook

Cooking Level: Intermediate

Living In: Webster, New York, USA

Reviewed: Jul. 25, 2012

WOW!!! Made this for dinner tonight and it was a BIG hit!! Reminds me of a restaurant I worked at years ago & this was one of their specialties!

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Reviewer:

Robin

Reviewed: Jun. 30, 2012

I have made this recipe over and over and over...I LOVE it when I use tilapia...still love it with chicken. I use about half the chicken broth but taste taste taste while you cook. YUM.

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