This is a fabulously easy one-pan chicken recipe to make when you're looking for a family friendly meal that is just a little bit more exciting than the norm. Serve with rice (wild rice is nice!) and green veg.
Garnish with lemon slices, if desired.
I'm the author of this recipe and just made this again tonight, to celebrate. Yes, the sauce can be doubled, especially if you'd like the sauce on the rice. As far as egg/cheese/sugar mixture goes. I've never had a problem with it sticking to the flour-dredged chicken. Not sure why it didn't work for Lavendertatoo. I figure if it worked for Julia Child, it should work for anyone. - 18 Feb 2010 (Review from Allrecipes US | Canada)
I thought this was a very good version on chicken french. Living in Rochester there are slight variations to the recipe and taste but for the most part this hit the nail on the head. I would suggest using a white wine sauce if you want a lighter sauce. Also possibly doubling up on the sauce since there isn't alot. Next time I make this, I will be sure to make a double amount of sauce. Several people also take fresh lemons, slice them and saute them in the sauce as well for a more Lemony flavor. Overall, Great recipe. I also suggest pounding out the chicken. the thinner it is, the better for this recipe. At least in my opinion! - 30 Apr 2010 (Review from Allrecipes US | Canada)
Very good! I live in Rochester and have ordered chicken french all over the city for years. I doubled the sauce, and used a bit more sherry and butter, that's just my taste. I also used chicken stock because I didn't have base. I deglazed the pan with the sherry before adding the rest of the sauce ingredients. I also like the chicken on the thin side, so I pounded it thin. Maybe the reviewer who had the problem with the coating didn't dust off all the extra flour? Great recipe, do you have one for greens and beans Roc style?! - 23 Feb 2010 (Review from Allrecipes US | Canada)