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Chicken French (Rochester, NY Style)
Chicken French (Rochester, NY Style)
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate chicken breasts with a golden egg and Parmesan crust, pan-seared to perfection, and drizzled with a zesty lemon-sherry sauce.
Ingredients:
  • 0.25 cup all-purpose flour, or as needed
  • salt and black pepper to taste
  • 2 large eggs, beaten
  • 1 tablespoon white sugar
  • 1 tablespoon grated Parmesan cheese
  • 4 skinless, boneless chicken breast halves
  • 0.25 cup butter
  • 2 teaspoons minced garlic
  • 0.25 cup dry sherry
  • 0.25 cup lemon juice
  • 2 teaspoons low-sodium chicken base
Instructions:
  • In a shallow bowl, combine flour, salt, and pepper. In a separate bowl, whisk together beaten eggs, sugar, and Parmesan cheese until fully blended and the sugar is dissolved.
  • In a large skillet over medium heat, heat olive oil until shimmering. Coat chicken breasts in flour, then egg, and place in the skillet. Cook until golden brown and cooked through, about 6 minutes per side. Set aside once done.
  • In the skillet over medium-low heat, gently melt the butter, then mix in the garlic. Pour in the sherry, lemon juice, and chicken base. Let the sauce gently simmer until smooth and slightly thickened, for about 5 minutes. Remember to scrape up any flavorful brown bits from the bottom of the skillet while stirring.
  • Simmer chicken breasts in the sauce for 15 minutes, then plate each breast and generously top with the delicious sauce before serving.

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