Despite the name “Chicken French”, this recipe actually originated in Rochester, NY as the aptly named “Chicken Rochester”. However, due to its similarity to traditional French cuisine, this citrus take on fried chicken was eventually re-dubbed Chicken Francaise. Bon appétit!
Chicken cutlets (4)
Egg (1, beaten)
Butter (2 tbsp)
Chicken broth (14.5 oz can)
All purpose flour (1 cup)
Garlic powder (1/2 tsp)
Onion powder (1/2 tsp)
Ground black pepper (1/2 tsp)
Salt (1/2 tsp)
Lemon wedges (2; garnish)
Beat together an egg and juice from half a lemon in a shallow bowl.
Combine all dry ingredients (flour, garlic powder, onion powder, black pepper, and salt) in a second shallow bowl.
Melt butter over medium heat in a large skillet. Dip each chicken cutlet in the egg mixture; then transfer the cutlet to the flour mixture. Flip the cutlet over and cover with dry ingredients until fully coated. Add cutlets to the pan.
Cook cutlets until golden brown on the bottom. Then flip and cook until golden brown on the other side.
Reduce heat to medium-low. Pour juice of half a lemon over the top of the cutlets, and add chicken broth. Allow to simmer until broth turns thickens and the majority evaporates. Set aside for one minute. Then serve and enjoy!