Chicken French

Chicken French is a Finger Lakes classic. Thin chicken cutlets lightly floured, dipped in egg, and pan-fried until golden, then finished in a bright lemon-white wine butter sauce. Simple, comforting, and best served with crusty bread and a glass of local white, it’s the kind of dish that feels right at home on a farmhouse table any time of year.

Course Main Courses

Cuisine Upstate New York Regional Dishes and Local Recipes

Keyword canadaigua chicken french recipe, chicken francese, chicken francese recipe, Chicken French, italian-American recipe, rochester chicken french

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 889kcal

Author Jennifer Morrisey

Ingredients

2 large skinless boneless chicken breast halves
4 tbsp. butter
1 tbsp. extra virgin olive oil
1/2 cup or so of all-purpose flour
some kosher or sea salt
freshly ground black pepper
1-2 eggs beaten
1/4-1/2 cup dry white wine
1/2 cup chicken broth low-sodium will work
juice from one lemon
chopped fresh parsley

Instructions

Pound out the chicken breasts between wax paper or plastic wrap
Heat butter and oil in skillet over moderate-high heat.
Dredge the flattened chicken breasts in flour- dip into the scrambled eggs and then re-dredge in the flour
Sauté quickly until a golden brown jacket forms around the chicken breasts turning only once – season immediately with salt and pepper
Transfer to plate and place in a warm oven – cover loosely with foil
To the sauté pan with all of the drippings you then add: 3 tbsp. butter, wine, chicken broth, lemon juice and bring the elixir to a quick boil
Return chicken to the pan and repeatedly spoon the sauce over the chicken
Place the chicken breasts over buttered noodles or rice pilaf and spoon the remaining sauce over the entire entree – then sprinkle with chopped parsley.

Notes

Chicken French is best served immediately. You can store any leftovers in the fridge, but the coating on the chicken may soften over time.

This recipe is credited to Chef Alexander Bacon & originally appeared in the May/June 2019 issue of Life in the Finger Lakes.

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