Best Maries Chicken French Recipes

CHICKEN FRENCH - ROCHESTER, NY STYLE

Chicken French - Rochester, NY Style image

I've been making this recipe for years, and it is one of my family's most requested meals. Serve with brown and wild rice or rice pilaf along with Italian-cut green beans. Enjoy!

Provided by rocgrandma

Categories World Cuisine Recipes European French

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

¼ cup all-purpose flour, or as needed
salt and black pepper to taste
2 eggs, beaten
1 tablespoon white sugar
1 tablespoon grated Parmesan cheese
2 tablespoons olive oil
4 skinless, boneless chicken breast halves
¼ cup butter
2 teaspoons minced garlic
¼ cup dry sherry
¼ cup lemon juice
2 teaspoons low-sodium chicken base

Steps:

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.
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.
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.
To serve, place a chicken breast on a plate, and top with sauce.

Nutrition Facts : Calories 404.9 calories, Carbohydrate 15 g, Cholesterol 194.4 mg, Fat 22.8 g, Fiber 0.3 g, Protein 32.7 g, SaturatedFat 9.7 g, Sodium 415.8 mg, Sugar 4.1 g

CHICKEN FRENCH

Chicken French image

Make and share this Chicken French recipe from Food.com.

Provided by Christine in Roch

Categories Chicken

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 11

Ingredients

1 lb chicken breast, pounded to 1/4-inch
1/2 cup flour, seasoned with
salt & pepper
2 eggs
2 teaspoons grated parmesan cheese
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons vegetable oil
1 cup sherry wine or 1 cup white wine, of your choice
4 tablespoons lemon juice
1 chicken bouillon cube
1/2 cup water

Steps:

Beat eggs and cheese together, set aside.
Coat chicken in seasoned flour, then dip in egg mixture.
Heat oil in large skillet. Brown chicken slowly in oil on both sides, remove to paper toweling.
Add wine to pan juices, heat for about 3 minutes gently scraping up brown bits from bottom of pan.
Add lemon juice, boullion and water. Bring to boiling.
Add chicken pieces back to pan. Lower heat and simmer until sauce thickens slightly, about 4-5 minutes.

Nutrition Facts : Calories 658.6, Fat 26.1, SaturatedFat 8.5, Cholesterol 194.5, Sodium 361.9, Carbohydrate 21.7, Fiber 0.5, Sugar 3.1, Protein 29.2