Chicken French (Rochester, NY Style)

Recipe View In a shallow dish, combine the flour, salt, and pepper. In a separate bowl, whisk together the beaten eggs, sugar, and Parmesan cheese until well combined and the sugar is mostly dissolved. (5 minutes)

Recipe View Heat the olive oil in a large skillet over medium heat until shimmering. Dredge each chicken breast in the flour mixture, then dip it into the egg mixture, ensuring it's fully coated. Gently place the coated chicken breasts into the hot skillet. (2 minutes)

Recipe View Pan-fry the chicken breasts for about 6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside. (12 minutes)

Recipe View Reduce the heat to medium-low. Add the butter to the same skillet and let it melt. Stir in the minced garlic and cook until fragrant, about 1 minute. (2 minutes)

Recipe View Pour in the dry sherry, lemon juice, and chicken base. Bring the sauce to a simmer, stirring to dissolve any browned bits from the bottom of the skillet. Continue simmering until the sauce has slightly thickened, about 5 minutes. (7 minutes)

Recipe View Return the cooked chicken breasts to the skillet with the sauce. Gently simmer for another 10-15 minutes, allowing the chicken to absorb the flavors of the sauce. (15 minutes)

Recipe View To serve, place a chicken breast on each plate and generously spoon the lemon-sherry sauce over the top. Serve immediately and garnish as you like.