Chicken French
This step-by-step recipe teaches you how to make a delicious chicken French dish with a tangy lemon butter sauce. It’s perfect for a weeknight dinner or special occasion.
This recipe is also known as Chicken Rochester or Chicken Francese. Growing up in the Rochester, NY region, I thought everyone on the planet knew of and enjoyed this amazingly delicious recipe.
There are several different accounts of where this Italian-American dish originated. Some credit immigrants bringing the recipe to the Rochester region from New York City.
Others suggest that Chef James “Vincenzo” Cianciola adapted it in the 1970s from Veal Francese due to picketing and calls for a boycott of his restaurant, The Brown Derby (because he was using veal). No matter its origin, it has stuck to Rochester. Thankfully.
It is a popular item on most Rochester restaurant menus, especially in Italian restaurants.
What you Need
- Chicken: Thinly pounded chicken breasts. We also use chicken thighs or legs, but breasts are traditional.
- Bread Crumbs: Finely ground bread crumbs work best.
- Flour: All-purpose flour and any gluten-free flour can be used.
- Spices: garlic powder, onion powder and oregano to flavor the breadcrumb mixture.
- Cheese: Pecorino romano and asiago cheese to flavor the bread crumb and also for melting on top.
- Eggs: Unlike the usual breading process, the chicken is dipped in the eggs after being dipped in the bread crumbs.
- Oil: Use olive oil to fry the chicken.
- Fresh lemon juice: Use fresh lemon juice to finish each piece of chicken.
For the Sauce
- Chicken broth: This will form the base of the sauce.
- Wine: Use a dry white wine like Sauvignon blanc or Pinot Grigio.
- Butter: We use unsalted butter.
- Garlic: Garlic provides an umami flavor to this rich sauce.
- Cheese: Pecorino romano and asiago cheese are traditional for melting on the top. Parmesan cheese can be substituted, but it’s not as good.
- Seasoning: Kosher or sea salt and black pepper to taste.
- Garnish: Garnish with lemon slices and freshly chopped parsley.
How to Make Chicken Artichoke French
- Pound the chicken breasts out between two pieces of plastic wrap.
- Prepare the breadcrumb mixture.
- Whisk the eggs.
- Press the chicken down into the breadcrumb mixture. Then, dip them in the eggs, allowing the excess to drip off.
- Heat the oil in a heavy bottom pan. Brown the chicken pieces on both sides.
- After browning, place the pieces on a plate and set aside.
- Make the sauce in the same skillet. Add the chicken stock and wine to the skillet. Scrape up any browned bits in the bottom of the pan. Add the lemon juice and butter and let it cook for about 15 minutes.
- Meanwhile, heat the oven to 350°F. When the sauce is ready, add the chicken to it. Top chicken pieces with the remaining cheese. Bake until the internal temperature is 165°F.
The Artichoke French is usually served separately from the Chicken French, but we love the combination of the two in the same dish! The artichokes add such a pleasant tang!
More Chicken Recipes
Try this super easy chicken French today. You will love it!
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Enjoy. And have fun cooking!
Chicken Artichoke French
Ingredients
- 4 Artichokes in water canned
- 4 Chicken breasts, chicken cutlets or other meaty pieces
- ½ cup flour
- ½ cup fine bread crumbs
- ½ teaspoon garlic, granulated
- ½ teaspoon Onion powder
- ½ teaspoon oregano, dried
- ½ teaspoon salt and pepper to taste
- 1 tablespoon Pecorino romano
- 1/2 tablespoon Asiago
- 2 large eggs
- 2 tablespoons Olive oil for frying
- 1 lemon for adding juice at the end of the cooking process
For sauce
- 1½ cups chicken broth
- ½ cup dry white wine
- 1½ tablespoon Butter
- ½ tablespoon garlic
- ½ cup Asiago
- ¼ cup Pecorino romano
- juice of 1 lemon
Instructions
- Preheat oven to 350. Heat the oil in a large skillet. Combine the bread crumbs, flour, seasonings and cheese.½ cup flour, ½ cup fine bread crumbs, ½ teaspoon garlic, granulated, ½ teaspoon Onion powder, ½ teaspoon oregano, dried, 1 tablespoon Pecorino romano, 1/2 tablespoon Asiago, ½ teaspoon salt and pepper to taste
- Dredge the chicken and artichokes in the bread crumb mixture, pressing to adhere lots of cheese and crumbs.4 Artichokes in water, 4 Chicken breasts, chicken cutlets
- Dip them in beaten eggs seasoned with a bit of salt and pepper.2 large eggs
- Saute until brown in olive oil, on first side.2 tablespoons Olive oil for frying
- Be careful not to lose coating when you turn them.
- Remove the chicken from the skillet to a plate.
- Add the chicken broth and wine to the pan you browned chicken in. Scrape the bottom of the pan.1½ cups chicken broth, ½ cup dry white wine
- Add the butter and minced garlic cloves and simmer for about 10 minutes.1½ tablespoon Butter, ½ tablespoon garlic
- Add lemon juice and simmer for ten more minutes. Add the chicken back to the sauce. Check the internal temperature. It should be 165°F. If it is, add the cheeses to the top and bake until it's melted.1 lemon for adding juice at the end of the cooking process
- If not, bake it covered for about 10 minutes until the chicken is done.
- Uncover and top with both cheeses, especially asiago and bake uncovered until melted.½ cup Asiago, ¼ cup Pecorino romano
- Squeeze more lemon juice over top.juice of 1 lemon
- Goes well with mashed potatoes or pasta and a green salad.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
Nutrition
Originally Published January 31, 2015. Updated November 12, 2024.
You got me at Asiago….. Till am in Italy with my family I should try this dish but will make a slight change will use fresh artichoke instead of the can. As usual your recipes are so delicious and beautiful to look at.
Oh, well certainly fresh artichoke would be the way to go! Unfortunately, I don’t have an avocado tree in NY. 😂 Thank you so much Loyola!
I love anything with chicken, lemon, and artichokes. This looks fantastic. I am adding this to my dinner meal lis to make this week.
It really is delicious! I hope that you like it. Let me know! Thanks Katie!
What an intriguing recipe, I have not come across this before at all and it sounds wonderful… Definitely putting this on the list to make real soon!
It really is delicious Brian! Let me know how you like it and thank you for the comment!
What’s not to love into your French Chicken, it looks so crispy and the sauce with the artichokes sounds so delicious! Can’t wait to try it, pinning for later!
Thank you Patty! It really is very tasty!
” a half ton of Asiago” Literally you had me there. I LOVE that cheese. This sounds delicious!
I know, Asiago is of mine too! Thanks so much Cindy!
Chicken Francese is my best friends favorite meal, I am totally passing your recipe on to her. I bet you will be in 7th heaven.
Haha! Thank you Heidi! I hope she enjoys it!
A “half a ton of Asiago’? Well, count me in!! I love artichokes too. This sound right up my alley.
I know, right? I love Asiago! Yum! Thanks Lisa!
Such a great way to switch up chicken. I’m a big fan of artichokes and it sounds like they’d pair nicely with the Asiago cheese.
They really do! They give such a nice tang to the dish! Thanks Stephanie!
What an interesting dish, a new one to me but so interesting to hear the background on it too. Sounds tasty!
Thank you Caroline! It is fun to research the origins of dishes!
I love this recipe! I haven’t had chicken french with artichokes!
I am crazy about the tangy-ness of the artichokes in this version! Thanks, Joan!