Rochester Chicken French Recipe 435

CHICKEN FRENCH - ROCHESTER, NY STYLE

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.

ROCHESTER CHICKEN FRENCH RECIPE - (4.3/5)

Steps:

• In a shallow bowl mix flour, salt and pepper. In another shallow bowl combine eggs, sugar, and cheese until sugar is dissolved. Heat olive oil in a skillet over medium heat. Coat the chicken in the flour mixture and then dip in the egg mixture and pan fry until golden brown and no longer pink inside. Remove chicken from skillet and set aside. In the same skillet melt the butter, stir in the garlic, sherry, lemon juice and chicken broth. Bring the sauce to a boil, then reduce heat and simmer until thickened about 5 minutes scraping and dissolving all the brown flavored bits from the bottom of the skillet. Return the chicken to the skillet and simmer and additional 15 minutes.

COUNTRY FRENCH CHICKEN

Steps:

• In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
• Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
• Serve chicken with Herb and Butter Noodles and Sugar Snap Peas.
• Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. Season noodles with salt and pepper.
• Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining.

MARIE'S CHICKEN FRENCH

Steps:

• Mix together eggs, cheese and parsley.
• Between two sheets of plastic wrap, pound chicken thin.
• Lightly salt and pepper chicken.
• Dredge chicken in flour, then dip in beaten egg mixture.
• Fry in olive oil until brown on both sides.
• Remove chicken to platter.
• In same skillet, saute garlic lightly, then add wine and bring to boil.
• Add broth and lemon juice.
• Lastly, stir in butter.
• Add chicken back to pan and bring to boil.
• Simmer for about 3 minutes.

CHEF JOHN'S CHICKEN FRENCH

Steps:

• Beat eggs and milk together in a shallow bowl. Whisk flour, salt, black pepper, and cayenne pepper together in another shallow bowl.
• Gently press chicken into flour mixture to coat; shake off excess flour. Dip into egg mixture and coat completely.
• Heat olive oil and 1 tablespoon butter together in a large skillet over medium heat. Cook chicken in hot oil until lightly browned, 2 to 3 minutes per side. Transfer chicken to a plate.
• Cook and stir vegetable broth, sherry, and lemon juice in the same skillet; bring to a boil and cook until sauce is reduced by half. Remove from heat and add cold butter chunks; stir until butter is melted and sauce is shiny and thickened, 1 to 2 minutes. Stir parsley into sauce and season with salt and pepper.
• Return chicken to the skillet over medium heat, spoon sauce over the top, and cook until chicken is heated through and no longer pink in the center, 1 to 3 minutes more.

FRENCH ROAST CHICKEN

Steps:

• Preheat oven to 425.
• Sprinkle the inside of the chicken with 1/2 teaspoon salt, and then smear in 1 tablespoon of the butter.
• Truss and dry the chicken, and rub the skin with the other half of the butter.
• Baste: Melt butter in a small saucepan with cooking oil.
• Leave on stovetop with a basting brush for later use.
• Back to the chicken: Place the chicken, breast side up, in a shallow small roasting pan.
• Scatter the veggies around it, and set it on the rack in the preheated oven.
• Allow the chicken to brown slightly for 15 minutes, turning on the left side after 5 minutes, then onto the right side for the last 5 minutes.
• Baste with butter quickly after each turn so that the oven does not lose a lot of heat.
• Reduce heat to 350.
• Leave chicken on its side, baste every 8 to 10 minutes, using the butter in the bottom of the roasting pan once you have used up all of the baste in your bowl.
• Watch and adjust oven heat so that the chicken is noisy, but fat is not burning.
• Halfway through estimated roasting time (which is 70-80 minutes; so after about 35 minutes), salt the chicken and turn it onto its other side.
• Continue to baste regularly.
• 15 minutes before end of estimated roasting time, salt again and flip chicken breast side up.
• Continue to baste regularly.
• Chicken will be done when drumstick moves easily in socket and juices run a clear yellow.
• Let sit on a platter 5 to 10 minutes before carving.
• Remove all but 2 tablespoons of fat from the roasting pan.
• Stir in shallot or onion and cook slowly for 1 minute.
• Add stock and boil rapidly over high heat, scraping up bits that are stuck in the pan witha wooden spoon.
• reduce to about 1/2 cup.
• Season with salt and pepper.
• Off heat just before serving, swirl in the last 1 to 2 tablespoons butter by bits until it is absorbed.
• Pour a spoon of the sauce onto the chicken, then pour the rest into a gravy boat and serve with the chicken.

CHICKEN FRANCESE

Steps:

• In a wide, shallow bowl, whisk eggs, milk, salt and pepper until blended. Place the flour in a separate bowl. Line a baking sheet with paper towels.
• In a wide skillet, heat olive and vegetable oils over medium heat until shimmering.
• Working in batches to avoid crowding the pan, lightly dredge the chicken in flour and shake off any excess. Dip into egg batter, let excess batter drip back into the bowl and place in the skillet. Fry, turning once, until golden brown on both sides, about 4 minutes per side. Adjust the heat as the cutlets cook so they brown slowly and evenly, with a steady bubbling. Transfer to the paper-towel-lined pan and repeat with remaining cutlets.
• When all cutlets are browned, remove the pan from the heat and pour off the oil. Wipe out the pan with paper towels. Return the pan to low heat.
• If making the lemon slices (if not, skip to Step 6 below): Melt 3 tablespoons of the butter and then scatter the lemon slices over the bottom of the pan. Cook, stirring gently occasionally, until the lemon slices are golden and browning around the edges, about 3 minutes. Scoop out the lemon slices and set them aside.
• Add 3 tablespoons of butter, the wine and lemon juice and bring to a boil. Boil until the liquid is syrupy, 3 to 4 minutes. Pour in the stock, bring to a boil and cook until thickened into a sauce, about 5 minutes. (It will thicken more when you add the cutlets.) Taste and adjust the seasonings with lemon, salt and pepper; it should be quite lemony and not too salty.
• Reduce the heat, tuck the cutlets into the pan and simmer very gently until the sauce is velvety and the chicken pieces are heated through, about 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving.

CHICKEN FRENCH

Steps:

• Season chicken pieces on both sides with salt and fresh ground black pepper. Place the flour, salt, pepper, and cayenne in a baking dish and mix well.
• Combine the beaten eggs and milk in another dish. Dredge the chicken, one at a time, in the flour to coat both sides and then transfer into the dish of eggs. Turn the chicken in the egg to coat both sides, and leave in the egg.
• Once all the chicken is floured and transferred into the dish of eggs, place in the refrigerator until needed. In a large non-stick skillet, melt the butter in the olive oil over med-low heat, until it begins to sizzle slightly. Lift the chicken pieces out of the egg mixture, allowing the excess to drip off, and sauté for 2 to 3 minutes per side until golden brown. Cook in batches and keep warm in a very low oven.
• When all the chicken is cooked, add the lemon juice, wine, and broth to the pan. Bring to a boil over high heat until reduced by half. Turn off the pan, and add the parsley and cold butter to the pan. Whisk until the butter melts. Taste for salt and pepper, and adjust.
• Place the chicken on warm plates and spoon over the sauce. Serve immediately.