Reviewed: Nov. 3, 2011

I LOVE Chicken French Live in Rochester and have tried it all over town. This is a very good Recipe. I myself Mix the Lemon Juice and sugar together and sweeten to taste. I cook the chicken as done in first part. For second part I use a Riesling or Chardonnay instead of Dry Sherry.I use a good quality Box wine.( Always nice to have some around for drinking.) Heat on Low/med heat. Add chicken to pan. Then add the Wine next Lemon/sugar mix. Next add good amount of Butter on top Cover When butter is melted Dish is done! Excellent Enjoy!

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6 users found this review helpful

Reviewer:

Bullisok

Reviewed: Oct. 10, 2011

Just like the restaurant! Was surprised at how nicely the egg batter stayed on the chicken breasts. I doubled the sauce, reduced the butter by half (I like this dish a bit on the lemony side) and added flour to thicken it a bit. Served over fettuccini. Delicious!

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7 users found this review helpful

Reviewer:

Autumn

Cooking Level: Intermediate

Home Town: Uniontown, Pennsylvania, USA

Living In: Rochester, New York, USA

Reviewed: Oct. 7, 2011

My boyfriend is from the Rochester area & had been raving about Chicken French. (I'm from CA & had never heard of it.) Found this recipe and it was a HUGE hit with both of us!! I do think that slicing the breasts before breading would make it a little better, but it was absolutely delicious. Followed the recommendation of previous reviewers & doubled the amount of sauce. A WINNER!!

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2 users found this review helpful

Reviewer:

lobaloba

Reviewed: Sep. 12, 2011

If you add the sherry in the pan as you're cooking the chicken, it will flame up, its beautiful if you're a pyro like me, just pour some into a shot glass and pour it in QUICK!!! (DO NOT POUR FROM THE BOTTLE)

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1 user found this review helpful

Reviewer:

Beefy Bacradi

Cooking Level: Expert

Living In: Naples, New York, USA

Reviewed: Sep. 5, 2011

Great dish. Easy to make & everyone loved it.

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1 user found this review helpful

Reviewer:

suzyberry50

Reviewed: May 23, 2011

LOVE this recipe. My only complaint is the recipe calls to "cook until no longer pink" twice, causing for over cooked chicken if you're not careful.

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5 users found this review helpful

Reviewer:

bfoster

Reviewed: Apr. 29, 2011

Easy & good. For my tastes I'll drop the sugar to a teaspoon next time. Used 2 chicken breasts pounded thin, and still needed to double the sauce. Served with jasmine rice.

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5 users found this review helpful

Reviewer:

LDALLAS

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Rochester, New York, USA

Reviewed: Apr. 19, 2011

My 1st attempt at our Rochester NY signature dish! I must say ....i was impressed w/ myself! i followed the recipe pretty much to the T --except sauteed my chix in 1/2 EVOO and 1/2 butter. I tripled the sauce (6# of chix!) and used a pinot gregio in lieu of the sherry. alot of raves from family and guests...!!! also followed the recipe and used aritchokes....simply divine!!!! you ROCK rocgrandma!

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3 users found this review helpful

Reviewer:

CHATTY304

Cooking Level: Expert

Living In: Rochester, New York, USA

Reviewed: Apr. 9, 2011

Excellent!!! My family LOVES this recipe!! I add some of the dry sherry to the egg mixture for even more flavor and add artichoke hearts to the sauce at the end and serve over linguine with fresh grated parmesan!! YUMMM!!! Thank you!

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3 users found this review helpful

Reviewer:

MrsBliss

Cooking Level: Intermediate

Reviewed: Mar. 13, 2011

The only difference I made was to season the chicken directly instead of mixing in with the flour. This was a quick meal and it was delicious! My husband kept saying over and over that "this recipes is a hit!" Thanks!

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7 users found this review helpful