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Chef John's Chicken French

Chef John

"Chicken French has everything I love in a recipe. It's delicious and easy, frugal, yet fancy, and everyone loves it. Better yet, it has a vague, confusing history and completely preposterous name. This not-French recipe hails from the Rochester area of New York State, where it's a staple on virtually every Italian-American restaurant menu."
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25 m servings 627 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 627 kcal
  • 31%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 31.5g
  • 10%
  • Protein:
  • 48.4 g
  • 97%
  • Cholesterol:
  • 328 mg
  • 109%
  • Sodium:
  • 2305 mg
  • 92%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Beat eggs and milk together in a shallow bowl. Whisk flour, salt, black pepper, and cayenne pepper together in another shallow bowl.
  2. Gently press chicken into flour mixture to coat; shake off excess flour. Dip into egg mixture and coat completely.
  3. Heat olive oil and 1 tablespoon butter together in a large skillet over medium heat. Cook chicken in hot oil until lightly browned, 2 to 3 minutes per side. Transfer chicken to a plate.
  4. Cook and stir vegetable broth, sherry, and lemon juice in the same skillet; bring to a boil and cook until sauce is reduced by half. Remove from heat and add cold butter chunks; stir until butter is melted and sauce is shiny and thickened, 1 to 2 minutes. Stir parsley into sauce and season with salt and pepper.
  5. Return chicken to the skillet over medium heat, spoon sauce over the top, and cook until chicken is heated through and no longer pink in the center, 1 to 3 minutes more.


  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 65
  1. 89 Ratings

Most helpful positive review

Yay, I am the first to rate this!!! This was really elegant and extremely tasty. It is the easiest thing to make and everyone raved about it. I followed the recipe to a "T" and it was wonderful....

Most helpful critical review

I wish I would have read others reviews.. Way too much lemon for me, and the sauce didn't thicken. I will try again as it was easy and I can see the potential, but like others, my sauce didn't...

Most helpful
Most positive
Least positive

Yay, I am the first to rate this!!! This was really elegant and extremely tasty. It is the easiest thing to make and everyone raved about it. I followed the recipe to a "T" and it was wonderful....

So good! just want to thank the last reviewer for speaking up about the origin of the recipe. My European family has been eating this for many generations. I have my Nonna's hand written r...

Hubs and I really enjoyed this Chicken French last night! Having said that, let me say that I did make a few changes, but nothing drastic. The amount of flour indicated in the recipe is a rid...

Another home run for chef John! The dish is excellent ( a bit too much lemon for my personal taste) but the technique is perfect. Unfortunately this site completely missed the mark as to the o...

I love this recipe so much that the other night I made it using filet of sole.There wasn't a scrap of fish left.Even the kids asked me to make it again soon.I do agree with other reviews that it...

This was absolutely delicious! I read other reviews and decided to cut the lemon from 2 to 1. 2 would have been a sour piece of chicken, but with 1 it was darn near perfect. This is going int...

Simply amazing!! I even almost screwed this up on accident by forgetting to brown the chicken in the oil and butter and started to reduce the liquid when I realized, oh I missed a step. This is...

Wow! This was great and super easy! I did make a few changes, but nothing drastic. I omitted the milk and added some chopped parsley in with the egg so the parsley was actually on the chicken. I...

Very good, fast, inexpensive and tasty! everything Chef John says it is. Husband loved it, added benefit. Will make again soon. Thank you Chef for the recipe.