Chicken French Rochester
Chicken French Rochester is a popular dish originating from Rochester, New York. It consists of lightly breaded chicken cutlets that are sautéed and then coated in a tangy, lemony butter sauce. It’s a delicious and flavorful dish that is often served with pasta or vegetables.
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Ingredients
- 4 chicken breasts boneless, skinless
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 2 eggs beaten
- 1/4 cup olive oil
- 1/2 cup chicken broth
- 1/4 cup white wine
- 2 lemon juice
- 4 tablespoons butter
- 2 tablespoons fresh parsley chopped
Instructions
- Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
- Season the flour with salt and pepper. Dredge the chicken breasts in the seasoned flour, shaking off any excess.
- Dip the chicken breasts in the beaten eggs, letting any excess drip off.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chicken broth, white wine, and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Reduce the heat to low and stir in the butter until melted and the sauce is smooth.
- Return the chicken to the skillet and simmer for a few minutes to heat through and allow the flavors to meld.
- Sprinkle with chopped parsley before serving.
- Serve the Chicken French Rochester hot with your choice of side dishes like pasta, rice, or vegetables.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 493kcal (25%)Carbohydrates: 14g (5%)Protein: 53g (106%)Fat: 22g (34%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.04gCholesterol: 229mg (76%)Sodium: 421mg (18%)Potassium: 946mg (27%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 381IU (8%)Vitamin C: 11mg (13%)Calcium: 50mg (5%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Equipment
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