Chicken French is DEVINE … it is so one of my favorites. I had to laugh as when I sat down to write down this blog post I thought … hmm … where did it originate from. I found a link to Road Food, I have no idea how accurate it is, but apparently it originated in Rochester, NY ? It’s a lovely breaded chicken with a sauce created from white wine, butter, chicken stock, and lemon.
So if you make this lovely little dish, a few notes, always pound your chicken … and cut it into strips. Easier to dip, and cook !
- 1 lb boneless skinless chicken breast pounded
- 1/2 C flour
- 2 eggs
- 1/4 C parmesan cheese / panko bread crumbs / parsley / basil / pepper / garlic pepper salt
- 1/4 C olive oil
- 2 tablespoons butter
- ¼ C chopped onion
- 1 clove minced garlic
- 1 C chicken broth
- 1/2 C white wine
- 1/4 C basalmic vinegar / splash of OJ / squirt of lime (FYI … that was my creation one night when I couldn’t find any lemon juice in the house, and it was stellar but traditionally lemon juice is what’s used)
Pound Chicken thin in plastic bag, heat up ¼ c. olive oil.
Mix together dip except for the wet ingredients set aside
Place flour on a plate
Dredge chicken in flour, and then dip in beaten egg mixture.
Fry in olive oil until brown on both sides.
Remove chicken to platter.
In same skillet, add butter and onions after a minute sauté garlic lightly
Add broth, let simmer (1 min) Add Wine (1 min) add balsamic mixture
Add chicken back to pan and bring to boil
Make a slurry and add to sauce to thicken
Simmer for about 3 minutes
Serve over chicken and sauce over pasta such as linguini or angel hair