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Rochester Chicken French


poultry main dish

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Rate this recipe 4.2/5 (36 Votes)


  • 1/4 C flour
  • 2 beaten eggs
  • 1 T sugar
  • 1 T parmesan cheese grated
  • 2 T olive oil
  • 4 skinless boneless chicken breasts
  • 1/4 C butter or margarine
  • 2 t minced garlic
  • 1/4 C cooking sherry
  • 1/4 C lemon juice
  • 1/4 C chicken base or broth
  • salt and pepper


Adapted from


Step 1

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.

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