Chef John's Chicken French Recipe -
Chef John's Chicken French  Recipe
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Chef John's Chicken French
See how to make tender, tasty chicken in a simple wine and butter sauce. See more
  • READY IN 25 mins

Chef John's Chicken French

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  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.
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  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
May 31, 2014

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. I also watched the video which Chef lets you know a few different things you can use in place of some of the ingredients. I used sherry and it was delicious. I also made this for a family get together so I quadrupled the recipe without any problems and like I said it is so easy to make. I also made a beet salad with this and had some white wine. And as always Chef John, perfect. Thanks again :)

Most Helpful Critical Review
Jun 28, 2014

Way too much lemon. I added another 2 cups of broth to offset the bitter taste.

Nov 23, 2014

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 into the rotation!

Dec 30, 2014

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 hands down the best chicken recipe I have ever tried! My husband was so impressed that I think I am going to have to make it again tomorrow so my parsley doesn't go bad! The lemon is amazing in the dish if you put the right amount of butter in it. I am addicted to this chicken, just can't get over that flavor. Thanks Chef John, your recipes never fail.

Dec 09, 2014

This was THE BEST! Even our picky three year old ate EVERY LAST BITE.

Jul 06, 2014

Very good, however there is too much lemon juice for our taste, I've halved it. Pork chops can be substituted for chicken. Instead of reducing the liquids I've thickened it with a little cornstarch and broth in order to have more sauce to put over pasta or rice.


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  • Calories
  • 627 kcal
  • 31%
  • Carbohydrates
  • 31.5 g
  • 10%
  • Cholesterol
  • 354 mg
  • 118%
  • Fat
  • 32.1 g
  • 49%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 48.4 g
  • 97%
  • Sodium
  • 2402 mg
  • 96%

* Percent Daily Values are based on a 2,000 calorie diet.

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