Rochester Style Chicken French

Chicken French is a Rochester, New York classic featuring golden pan-fried chicken cutlets topped with a bright, buttery lemon sauce made with sherry and chicken stock. It’s simple, comforting, and full of flavor, striking the perfect balance between crispy chicken and a rich, tangy sauce. Serve it over rice, noodles, or mashed potatoes with a side of vegetables for an easy yet restaurant-worthy meal that feels special without being complicated.

By Manny Michael

35 minutes

Dinner

Italian-American

Ingredients

• 3 chicken breasts, thinly sliced and pounded
• 1 cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 large eggs, beaten
• ¼–⅓ cup olive oil (for frying)
• ½ cup unsalted butter
• 1 tablespoon minced garlic (optional but recommended)
• ¼ cup dry cooking sherry (or dry white wine)
• ¼ cup fresh lemon juice (about 2 lemons)
• ½ cup low-sodium chicken stock or broth
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste
• 1–2 tablespoons fresh parsley, chopped (optional)
• 2–3 cups cooked rice OR noodles OR mashed potatoes
• 2 cups broccoli OR green beans
• ¼–½ cup grated Parmesan cheese

Instructions

1. Thinly slice the chicken breasts and gently pound them with a meat tenderizer until even in thickness, then season both sides with salt and black pepper.
2. Place the flour in a shallow bowl and season it with salt and black pepper, then beat the eggs in a separate bowl.
3. Dip each piece of chicken into the seasoned flour, shake off the excess, then dip into the beaten eggs until fully coated.
4. Heat olive oil in a large skillet over medium heat and fry the chicken for 2–3 minutes per side until golden brown and cooked through.
5. Remove the chicken from the skillet and set aside on a plate or wire rack to keep crispy.
6. Reduce the heat to medium-low and add the butter to the same skillet, allowing it to melt.
7. Add the minced garlic and sauté for about 30 seconds until fragrant.
8. Pour in the cooking sherry and fresh lemon juice, scraping up any browned bits from the bottom of the pan.
9. Add the chicken stock and bring the sauce to a gentle simmer, cooking for 3–5 minutes until slightly reduced.
10. Season the sauce with salt and black pepper to taste.
11. Optional: You can return the chicken to the pan for 2–3 minutes to warm through, or keep the chicken separate and pour the sauce over the top to maintain a crispier texture.
12. Serve the chicken over rice, noodles, or mashed potatoes and spoon the sauce over generously.
13. Add broccoli or green beans on the side and finish with grated Parmesan cheese and fresh parsley if desired.