Rochester’s Chicken French
Sarah Neal: Associate Art Director
When I tried my skills at cooking and creating Italian-American entrées, which are a favorite of mine, I fell in love with this recipe. This is a great meal to prepare for a date night in, since a helping hand is always welcome when cooking the chicken. My fiance and I always prepare this meal together; it's his favorite meal and a perfect dish for a romantic dinner for two.
- 1 ½ lb. boneless skinless chicken breasts
- 4 eggs
- 1 cup flour
- 1 tbsp. salt
- 1 tsp. black pepper
- 1 tbsp. Parmesan cheese
- 2 tsbp. olive oil
- 1 tbsp. butter for sautéing
- Pasta of your choice
- Juice of 2 lemons
- ½ tsp. of minced garlic
- ½ cup cooking sherry
- 1½ cup chicken stock/broth
- 4 tbsp. cold butter - cubed
- 1 tbsp. chopped parsley
- - 2 tsp. of sugar to taste
Slice each chicken breast horizontally into two even pieces. Then cover the chicken with a piece of plastic wrap and use a meat tenderizer to pound the meat ½ in flat.
Mix together flour, salt, and pepper in a bowl. In another bowl, whiskeggs and Parmesan cheese. Pour each of these onto a separate plate. Heat olive oil and butter in a large skillet over medium heat until the oil shimmers. Dip chicken into the flour mixture, coating each side. Then dip the chicken into the egg mixture and gently lay them into the skillet. Pan-fry the chicken until golden brown for about 3-4 minutes on each side. Remove from the skillet and set aside in the oven at 170° to stay warm.
In the same skillet over medium-low heat stir in garlic, sherry, lemon juice, and chicken broth. Bring the sauce to a simmer, and stir until it has been reduced by half. Add the cubed butter and sugar to taste. During this time, start boiling water for your pasta. Place a chicken breast on top of your choice of cooked pasta, and top with sauce and lots of Parmesan cheese. Enjoy!
This is one in a series of posts about our new project, called The Table—a cookbook full of favorite recipes, and the images and stories that go with them, from each member of the Brandtatorship team. From breakfasts to entrées, desserts to cocktails, we’ll be unveiling a new recipe every other week through the end of the year. So pull up a chair. We’re glad to have you.
Photo credit: Rich Brainerd Studios