Homebooze Rochester-Style Chicken French

Rochester-Style Chicken French

Posted in : booze, chicken, dinner, food, intermediate, lemon, recipe, scratch, wine on by : Jeanette Rueb Tags: , , , ,

There are a handful of foods that remind me of home. Garbage plates are probably the first, and I hope to have a recipe up for you sometime soon (I need to perfect a meat sauce of my own, as it’s a signature part of the dish). Second would have to be chicken french. It’s a relatively simple dish, but it’s hugely popular in my hometown. I decided to try making my own chicken french at home one night, and while it took about an hour and a half from start to finish, it was SO worth it. Hubby looked like he was ready to get down on one knee and propose we get married a second time right at the dinner table. Between his response and my own opinion, I’d have to say this recipe was a huge success and definitely worth trying!

1/4 cup Olive oil
2 Chicken breasts
2 Eggs
1/4 tsp Cayenne
Salt & pepper
1/2 cup Flour
1/4 cup Grated parmesan
More pepper
2-3 cloves Garlic, minced
1/2 cup Vermouth
1 cup Chicken broth
1/4 cup Lemon juice
1/2 tsp Crushed red pepper flakes
2 1/2 tbsp Butter, chilled and cut into chunks
Fresh parsley for garnish

Get out a large nonstick skillet (don’t give in to the temptation to use cast iron), a large plate, a shallow bowl, and a serving platter. In the bowl, whisk the eggs, cayenne, and salt and pepper. On the large plate, mix together the flour, grated cheese, and pepper. In your large skillet, heat up the olive oil over medium-high heat. Cut your chicken breasts in half lengthwise and pound them flat with a mallet (or a can if you’re a savage like me and don’t have a tenderizing mallet). Coat them in the flour mixture, then the egg, and place them in the hot oil. Cook covered for 3-4 minutes per side until the batter is golden brown with some darker brown spots.

When the chicken is done cooking, remove it from the pan and place it on a platter and cover with foil to keep it warm. Keep the pan over heat and add in the minced garlic. Saute it until it’s brown and then deglaze the pan with the vermouth. Scrape up any browned bits in the pan left over from cooking the chicken. Bring the liquid to a boil and add in the chicken broth, lemon juice, and red pepper flakes. Boil the sauce for 5-7 minutes uncovered and allow it to reduce by half, stirring occasionally. Once the sauce has reduced, add in the butter and stir it for about two minutes until the butter has melted.

Turn the heat down to medium-low and add the chicken back to the pan. If you want to start vegetables for a side dish, now is the time. Let the chicken simmer in the sauce for 4-5 minutes. Garnish with fresh parsley and serve with pasta, rice, or broccoli, spooning the sauce over everything. Pair with a chardonnay.

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