A Rochester Chicken French Recipe
Whilst Julia Moskin’s recipe in the New York Occasions recipe hits all the right notes, here is a regional recipe courtesy of Webster restaurateur Whitey Proietti. It was originally published in the Democrat and Chronicle in 2005, and readers have indicated that it is still a favorite.
• Pinch of salt and black pepper
• six tablespoons milk
• 2 heaping tablespoons grated Romano cheese
• one 1/2 teaspoons dried parsley flakes or one tablespoon fresh chopped parsley
• two lbs boneless, skinless chicken breasts
• two cups vegetable oil
• two cups white wine (Proietti suggests Chablis)
• Juice of 1/two lemon
• 1 tablespoon chicken base
• 6 tablespoons butter
one. In a wide, shallow bowl, combine collectively flour, salt and pepper. Set aside.
2. In a medium bowl, whisk collectively eggs, milk, cheese and parsley. Set aside.
three. Tenderize chicken with ridged surface of meat pounder. Place chicken between two pieces of wax paper and pound to about 1/four-inch thickness. Dredge each piece in flour mixture, then dip in egg mixture, coating properly. Allow chicken sit in egg mixture whilst heating oil.
4. In a medium frying pan, heat the oil in excess of higher heat until quite scorching. To examine if oil is ready, drip a bit of egg mixture in the oil. If it sizzles before it hits the bottom, it is prepared.
five. Spot breasts in single layer in oil and saute on medium-high heat until finally gold brown all around all of the outdoors edges, about 2 to 3 minutes. Use tongs to make sure the chicken isn’t going to stick to the bottom of the pan. Flip every single breast and cook yet another 2 minutes or so, or until breast is golden brown. Discard oil and move chicken to outdoors edges of pan.
6. Pour in wine, lemon juice, chicken base and butter. Stir and simmer three to four minutes, or till somewhat reduced and there is no sturdy alcohol taste left. Transfer chicken to a serving plate, cover with sauce and serve immediately.