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Chicken French - Rochester, NY Style

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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