Chicken French (Rochester, NY Style) Recipe

I'm the author of this recipe and just made this again tonight, to celebrate. Yes, the sauce can be doubled, especially if you'd like the sauce on the rice. As far as egg/cheese/sugar mixture goes. I've never had a problem with it sticking to the flour-dredged chicken. Not sure why it didn't work for Lavendertatoo. I figure if it worked for Julia Child, it should work for anyone.

I'm also from Rochester, NY and an Italian family. I basically do it the same as this recipe with a couple tweeks. In the egg mix, I go heavy on the cheese and add finely chopped fresh parsley...no sugar. I use a NON-STICK pan, medium heat and use Avacado oil (or Canola) with a couple tablespoons of butter with it. It gives it a richer flavor. If you're doing a lot of chicken you do have to occasionally pour out the pans fat and start clean. Otherwise, the coating will get dark. Save the "drippings" and add it to your sauce...that's where the flavor is. I always have to make more sauce when I serve it over thin spaghetti.

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.

I make this on a regular basis! we are from rochester and couldn't believe how many foods are only found there! I use apple juice instead of wine (I don't use alcohol) and add a significant amount of sugar:) after just browning the chicken I remove it from the pan, make the sauce (usually a triple amount) and then put the chicken back in the sauce and simmer for 20-30 min. my husband calls this "candy chicken" and we all LOVE it! thank you so much roc grandma! I never would have ate this again if it weren't for your recipe!!

I made this for my girlfriend for dinner last nice and she loved it. I served it with Jasmine rice and used some of the sauce from the chicken on the rice; very tasty! I didn't have dry sherry and I don't know how that affects the recipe but what I did was to substitute 2 tablespoons of Capers. It added a little zing to the taste of the chicken. Great recipe, I will be making it again!

This recipe was great. I pounded the chicken thin, because that is how we like it. I dredged the chicken in flour, then the egg mixture, cooked it as directed, and it came out perfectly. You can't cut any corners or make substitutions on this part for it to work. I have tried making a healthier version before using broth or another liquid instead of frying the coating in oil and it just doesn't work- the flour and egg coating will simply fall off if you don't fry it in hot oil. You need a medium/med-high heat, real oil or butter (not a low fat substitute), only flip it once, and you may need to be careful about covering it- as this can lead to too much moisture being trapped in the pan. I used white wine (dry chardonnay) instead of sherry because that's what I had on hand. I also added some lemon zest and capers to the sauce. We served it with buttery mashed potatoes. Came out great!

Recipe tasted great, have printed this and it’s a keeper for sure. We are from Rochester NY and live in Atlanta now and can’t find something this delicious here. I would double up the sauce so you can pour it over pasta, and I sautéed some lemon slices in butter and added on top!

I am from Rochester, and have had this meal out all over the place without realizing it is identified with the area. My kids have had it out and liked it, so I thought they would like it at home as well. I tried this recipe last week, and the whole family loved it. I even substituted Tofu for chicken for my wife who doesn't eat meat. Everyone was really pleased. I had no problem with the flour coating coming off. I suppose one could reverse the flour and the egg, but with the natural moisture of chicken, one does not need to. In fact, it is the egg coating sticking to the flour that gives it the special texture, (a little like a crepe coated chicken breast.) That is why every recipe I have seen for Chicken French calls for the dredging first and THEN the dipping in the egg mixture. The first time I followed the recipe, the coating stayed on very well. If the pan is not adequately coated with oil or is too hot, it might cause the coating to stick. Regardless, it is the sauce that really gives it the special flavor. I did not have dry white wine or sherry available, so I used cooking Marsala wine. Halfway between chicken Marsala and chicken French. I think that made it even better.

I sliced each breast into 3 with a very sharp serrated bread knife. The browning was beautiful! I didn't have any butter—cooked without butter in olive oil in my large uncoated All-Clad pan (with a lid—lid helpful after adding chicken back to sauce at end of recipe so sauce does not cook away.) It didn't stick. Next time I'll use less sugar. Sauce... more, more, more! More sherry. More lemon. More chicken stock. More flavor! Served with asparagus and mash.

Also from Rochester! This is the 3rd time I have made the recipe. My family voted it their favorite dinner!! I double the recipe except for the chicken, I use about 6 chicken breast halves. I did not have any trouble with the flour/egg mixture coming off. I pound the breasts in plastic bags to make them really thin, more tender and cooks faster. This time I added artichoke hearts while everything was simmering the last 15 minutes. Also, I used Holland House White Cooking Wine instead of Sherry. I serve it with Basmati rice and a tossed salad :) Love, love, love this recipe, thank you for sharing it!!!

Very good. I added 8oz of chicken stock , artichoke hearts and mushrooms. once cooked I then melted mozzarella cheese over chicken and served over thin pasta. My attempt at a Knock off of a dish from the Dakota grill in Hilton Ny.

Made it for a work lunch — everyone loved it.

Made this a few times now and reminds me of working at Keenan’s. The recipe is spot on, only I double the amounts for the sauce so there is more to pour over pasta.

Can’t believe how good 😋

Perfect for cozy nights in.

I served it over angel hair pasta. I also doubled the sherry/lemon juice, along with 4 chicken breast half’s. Still not enough juice!

This is my favorite thing to make. Very simple recipe to follow. Only thing I do is double the sherry and lemon juice in the sauce because it never seems enough especially with putting it over angel hair.

My 2 daughters and I followed this recipe. We bought a 4- pack of thin sliced chicken breasts and paired it with string beans and 1 pound of angel hair. It was the perfect balance. And we are from Rochester NY.. this recipe was better than what we've had at local restaurants. Can't wait to make this again!

I had to white cooking wine, didn't have any Sherry, but still delicious

Thank you for posting this recipe! I’m a ROC native but now in TX. I was THRILLED when I googled Chicken French and this came up. It’s such a great dish and a crowd pleaser if hosting a gathering.