Recipe by 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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ground black pepper
1 1/2 pounds
skinless, boneless chicken breast cutlets, pounded flat
cold butter, cut into chunks
chopped fresh flat-leaf parsley
salt and ground black pepper to taste
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 :)
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.
Way too much lemon. I added another 2 cups of broth to offset the bitter taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Chicken French
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 289
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