This recipe is one of my mom’s sister’s recipes. I have always loved Aunt Kathy’s cooking, and this recipe is no exception. I fell in love with this recipe one year when we were visiting Rochester. Aunt Kathy prepared this dish along with her fettuccini alfredo (which is THE best… stay tuned for a future post), and I was instantly hooked.
I think it was during the same trip that I realized that food served “French” style was fairly common in Rochester. When eating out at a few of the many great Italian restaurants there, I kept noticing chicken French or artichokes French on the menu. I have rarely, if ever, seen one of these dishes on a menu around home, here in Nevada. If you’ve never had this dish, you’re in for a treat. Watch my video to learn how to prepare chicken French, and check out the recipe, below.
4 boneless, skinless chicken breasts, pounded thinly
¼ cup milk
½ cup Parmesan cheese
On a plate, add ½ – ¾ cup flour
In a large frying pan, heat:
2 TBSP butter
¼ – ½ cup olive oil
½ to ¾ cup water
½ cup white wine
¼ – ½ cup lemon juice
2 tsp chicken bouillon
Begin by dredging the chicken in flour, then the egg/cheese mixture. Carefully add to the frying pan with the melted butter and oil. Fry until golden brown and turn. Once both sides are crisp and golden, remove to a 13×9 baking dish. Once all the chicken is fried and removed, add the wine mixture to the pan. Bring to a boil, then simmer to reduce for a few minutes. Pour sauce over chicken and bake at 350 degrees for 15-20 minutes.
Enjoy, and try something new today!