Chicken French – Rochester, NY Style

How to cook Chicken French - Rochester, NY Style

Ingredients: 1/4 cup all-purpose flour, or as needed salt and black pepper to delicacy 2 eggs, beaten 1 tablespoon white sugar 1 tablespoon grated Parmesan cheese 2 tablespoons olive fuel 4 skinless, boneless chicken breast halves 1/4 cup butter 2 teaspoons minced garlic 1/4 cup dry sherry 1/4 cup lemon spirit 2 teaspoons low-sodium chicken corrupt

Directions: Mix together the flour, zestiness, and pepper in a shallow dish. In another dish, 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 farrago, then into the egg merging, and gently lay them into the skillet. Pan-fry the chicken breasts until golden brown and no longer pink in the halfway point, adjacent to 6 minutes on each side. Remove from the skillet and set aside. In the same skillet over medium-low passion, melt the butter, and stir in garlic, sherry, lemon strength, and chicken miserable. Bring the sauce to a rage, and stir until smooth and slightly thickened, on touching 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 sauciness, and gently simmer until no longer pink in the center, helter-skelter 15 minutes. To carry out, place a chicken breast on a lamina, and top with impertinence.


Servings Per Way: 4

Amount Per Serving

Calories: 405

Total Fat: 22.8g Cholesterol: 207mg Sodium: 513mg Total Carbs: 15g Dietary Fiber: 0.3g Protein: 32.7g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving in the course of:4 peoples

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