Chicken French - Rochester, NY Style
I've been making this recipe for years, and it is one of my family's most requested meals. Serve with brown and wild rice or rice pilaf along with Italian-cut green beans. Enjoy!
- Serves: 4 persons
- ¼cup all-purpose flour, or as needed
- salt and black pepper to taste
- 2eggs, beaten
- 1tablespoon white sugar
- 1tablespoon grated Parmesan cheese
- 2tablespoons olive oil
- 4skinless, boneless chicken breast halves
- ¼cup butter
- 2teaspoons minced garlic
- ¼cup dry sherry
- ¼cup lemon juice
- 2teaspoons low-sodium chicken base
Step 1Mix together the flour, salt, and pepper in a shallow bowl. In another bowl, whisk beaten eggs, sugar, and Parmesan cheese until the mixture is thoroughly blended and the sugar has dissolved.
Step 2Heat olive oil in a large skillet over medium heat until the oil shimmers. Dip the chicken breasts into the flour mixture, then into the egg mixture, and gently lay them into the skillet. Pan-fry the chicken breasts until golden brown and no longer pink in the middle, about 6 minutes on each side. Remove from the skillet and set aside.
Step 3In the same skillet over medium-low heat, melt the butter, and stir in garlic, sherry, lemon juice, and chicken base. Bring the sauce to a simmer, and stir until smooth and slightly thickened, about 5 minutes. Be sure to dissolve any brown flavor bits from the bottom of the skillet as you stir. Return the chicken breasts to the sauce, and gently simmer until no longer pink in the center, about 15 minutes.
Step 4To serve, place a chicken breast on a plate, and top with sauce.