How To Make Chicken French (Rochester, NY Style)
Sauteing meats and veggies are our easy go-to for when we’re hungry. But saute recipes don’t have to be that plain! Add your sauteed meals to roll-ups, plain rice, and so much more. Delight yourself and get creative with these saute recipes to save you from a hectic day.
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 eggs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1/4 cup white wine
- 1/2 cup chicken broth
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
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Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
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In a shallow dish, combine the flour with salt and pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess.
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In another shallow dish, whisk together the eggs and Parmesan cheese.
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Heat a large skillet over medium-high heat and melt the butter.
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Dip each chicken breast in the egg mixture, coating both sides, and then add them to the skillet.
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Cook the chicken for about 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
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In the same skillet, add the lemon juice, white wine, and chicken broth. Bring to a simmer and cook for 2-3 minutes to reduce slightly.
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Return the chicken to the skillet and spoon the sauce over the top. Cook for an additional 2 minutes to heat through.
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Serve the chicken with the sauce spooned over the top and garnish with chopped parsley.
Nutrition
- Calories : 320kcal
- Total Fat : 12g
- Saturated Fat : 6g
- Cholesterol : 170mg
- Sodium : 450mg
- Total Carbohydrates : 11g
- Dietary Fiber : 0g
- Sugar : 1g
- Protein : 38g
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