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Chicken French

Features:
  • Non Veg
Cuisine:
  • 30 mins
  • Serves 4
  • Easy

Ingredients

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Chicken French is an Italian-American dish that has become extremely popular over the past couple of years. This dish is made with basic ingredients, but the final result is extraordinary. We have the best chicken French recipe for you that will definitely fulfill all the requirements of your taste buds.

Health benefits

Chicken is as supplement for an individual’s diet. It is rich in protein, and important minerals and nutrients. It helps with weight loss, lowers the risk of cancer, and regulates the cholesterol and blood pressure levels.

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How to Make Chicken French

  1. In a shallow bowl, mix the flour, salt, and pepper together.
  2. In a separate bowl, add the beaten eggs, sugar, and parmesan cheese and mix until all the ingredients have mixed properly and the sugar has dissolved.
  3. In a large skillet on medium heat, add the olive oil until it begins to shimmer. Dip the chicken in the flour mixture, then coat it with the egg mixture, and carefully place them on the skillet. Pan fry the chicken until it becomes golden brown and it is not pink anymore, this takes around 6 minutes on each side. Take them off the skillet and keep aside.
  4. In the same skillet on medium-low heat, melt the butter and add the garlic, sherry, lemon juice, and chicken broth. Let the sauce come to a simmer and keep stirring until it is smooth and a little thick, this takes about 5 minutes. If the skillet has any brown bits on the bottom, you should dissolve those in the sauce as well.
  5. Place the chicken back into the sauce and let it simmer for about 15 minutes.
  6. For serving, place a chicken breast on the plate and drizzle it with sauce.

Trivia

  • Chicken French has become so popular in Rochester, NY that many have considered changing the name to “Chicken Rochester.”
  • When the chicken is substituted with veal, it becomes more expensive.

Vegetarians make “artichoke French” instead of chicken French and it is the most common variation.

Noel Zola

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