By Rita of Sammysgrammy


Chicken French is a Rochester, NY regional favorite. Invented at a local restaurant, it’s on the menu of most Rochester eateries. This is a very simple “take” on the recipe.

¼ cup of searing flour*
½ fresh sliced lemon
1 whole boneless chicken breast (partially frozen to make it easier to slice)
4-5 pats of butter
½ cup of white wine
½ cup chicken broth
Slice the chicken, longways, into several thin cutlets. Pound them between two pieces of Saran to flatten. Dredge them in the searing flour. Brown them on both sides in a large frying pan in olive oil. Remove to a platter ‘til all the cutlets are browned.
Melt the butter in the same pan, add the lemons, brown for about 2 minutes. Add the wine carefully. Let the alcohol steam off. Put the chicken back in the pan with the liquid and lemon slices. Lower heat to simmer. Add the chicken broth and reduce this sauce for  couple minutes.
The kitchen will smell wonderful and the family will wander in asking “what’s for dinner?”
Serve the chicken French over a plate of pasta, dressed only with a little olive oil or serve it over a nice dollop of mashed potatoes. Drizzle the sauce over all.
*In Rochester, we can buy searing flour at our local supermarket. If you cannot, just add salt and pepper to regular all purpose flour.   


By Rita of Sammysgrammy

Comments (6)

On April 3, 2010 at 11:12 AM , Princess Daffy said...


Sounds super yummy! I love chicken, and this is a lovely recipe :o)

xox, Daff

On April 3, 2010 at 11:45 AM , Sue Runyon said...

I'm putting chicken on my shopping list to try this!

On April 3, 2010 at 11:51 AM , MimiRob said...

Delicious recipe with the perfect accessories! (^_^)

On April 3, 2010 at 9:31 PM , KippysSoMature said...

Super yum!! Thank you for sharing - like the accessories paired with it too :D

On April 3, 2010 at 10:38 PM , pfd said...

Delicious recipe, I can almost smell it.

On April 17, 2010 at 10:59 AM , Sue Runyon said...

I tried the recipe last night and it was absolutely fabulous!