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"The belly rules the mind."--Spanish Proverb

Rochester Style Chicken French Recipe

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This recipe for Rochester Style Chicken French is from The Courtney Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ flour
Salt and Pepper to taste
2 eggs beaten
1 T white sugar
1 T grated parmesan cheese
2T olive oil
4 skinless, boneless chicken breast halves
¼ butter
2 t minced garlic
¼ cup dry sherry
¼ cup fresh squeezed lemon juice
2 t low sodium chicken base (I use broth)
Directions:
Directions:
Step 1- Mix together the flour, salt, and pepper in a shallow bowl. In another bowl, whisk beaten eggs, sugar, and Parmesan cheese until the mixture is thoroughly blended and the sugar has dissolved.

Step 2- Heat olive oil in a large skillet over medium heat until the oil shimmers. Dip the chicken breasts into the flour mixture, then into the egg mixture, and gently lay them into the skillet. Pan-fry the chicken breasts until golden brown and no longer pink in the middle, about 6 minutes on each side. Remove from the skillet and set aside.

Step 3-In the same skillet over medium-low heat, melt the butter, and stir in garlic, sherry, lemon juice, and chicken base. Bring the sauce to a simmer, and stir until smooth and slightly thickened, about 5 minutes. Be sure to dissolve any brown flavor bits from the bottom of the skillet as you stir. Return the chicken breasts to the sauce, and gently simmer until no longer pink in the center, about 15 minutes.

Step 4- To serve, place a chicken breast on a plate, and top with sauce.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Grandma Courtney loves this recipe! I usually serve this with pasta and a sautéed spinach -- .

I also tweak the sauce by adding more butter and chicken stock -- I like more sauce for the pasta. Be careful with the sherry - you can add too much if you are not careful.

 

 

 

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