Chicken French
"This not-French recipe is a distant cousin to an Italian sautéed veal dish called vitello francese, which uses a sauce similar to ones used in France. The recipe came to New York City with the first wave of Italian-American immigrants, and became known as "Veal French." Eventually, the recipe migrated to Rochester, NY's large Italian-American community, where chicken is substituted for the more expensive veal. Ingredients for 4-6 Portions of Chicken French..."
INGREDIENTS
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For the chicken:
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1 1/2 lb boneless, skinless chicken breast, sliced or pounded-out, into 1/4-in thick peices
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4 eggs, plus 2 tablespoon milk, beaten
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1 cup flour
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1 tablespoon salt
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1 teaspoon black pepper
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cayenne to taste
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2 tablespoon olive oil, plus 1 tablespoon butter for sautéing
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For the sauce:
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Juice of 2 lemons
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1/2 cup good white wine or dry sherry
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1 cup vegetable broth or chicken stock
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4 tablespoon cold butter, cut in cubes
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1 tablespoon chopped Italian parsley
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salt and fresh ground black pepper to taste
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