As a Midwesterner transplanted in Colorado for the last 13 years, I'd never even heard of Chicken French. I saw a recent review, scanned the recipe ingredients, and was immediately intrigued. I followed the recipe fairly closely, only deviating slightly by doing the dredge of flour/egg/flour and pan-frying the chicken just once. I also added both onion and garlic powders into the flour. After making the sauce, I simply spooned a bit over each piece before serving so I could preserve the slightly crunchy coating of the chicken. My only preference for next time is to slightly reduce the lemon juice (I used freshly squeezed). DH and 5 year-old DD ate this up. Served with roasted green beans (also an AR recipe) and wild rice, this was a deliciously filling Sunday dinner. Thanks for sharing this regional favorite.
Was this review helpful?
0 users found this review helpful
As a Midwesterner transplanted in Colorado for the last 13 years, I'd never even heard of...