In the next week and a half I have a lot of major things going on. My birthday, the 8th anniversary of my best friends death and the 3rd anniversary of the car accident that pretty much ruined my life. Don't get me wrong, I don't want sympathy and my accident could have been MUCH worse, but it still makes me want to be home. Around my friends and family... and Agatinas! It's Super good food and the ENTIRE MENU (from what I know) can be made gluten free! They even have a dessert there that is one of the best things I've ever eaten!
So I sat on the couch and started the "what do you
want for dinner?" discussion with my boyfriend (think Jungle Book vultures). Then I decided I wanted Chicken French! I guess this is a Rochester thing. WOO GO R-O-C!!! It's an Italian dish, don't let the name fool you. No one really knows why it's called Chicken French but I have a theory! Because it requires a good amount of butter! Julia Child taught me French food is buttery food.
So I went to the liquor store, got some wine and came home and starting cooking! I think next time I'll use a little less lemon juice.
with Brown Rice and Green Beans
What you need:
2 Boneless Skinless Chicken Breasts (pounded thin)
1/3 cup Flour (I used Bob's Red Mill)
3-4 cloves of Garlic (minced)
2 Tbsp Chicken Broth/Stock
1/4 cup Butter (1/2 stick)
1/4 cup Lemon Juice
1/4 cup Dry Sherry Wine
1 Tbsp Parmesan Cheese (grated Bel Gioso is what I always get)
1 Tbsp Sugar
Salt and Pepper
Olive Oil (to coat the pan)
Start off by whisking the Egg, Sugar and Parmesan Cheese together. Heat Salt and Pepper the breasts and press both sides into the Flour, then Egg, then Flour again. Put them in the large pan with heated Olive Oil on medium and cook for about 5 minutes, flip and do the same thing until fully cooked. Set aside.
In the same pan melt 1/4 Butter and add the garlic. Next add the Wine, Chicken Stock and Lemon Juice. Make sure you scrape up all the crunchy bits from cooking the chicken! Let it simmer for a few minutes until the sauce begins to thicken. Add the Chicken back to the sauce and let it simmer for about 10 minutes. Top it with sauce.
A lot of people serve Chicken French over pasta or with rice covered in the sauce. I usually do pasta but rice is cheaper ;) and my boyfriend is sick of pasta. He's crazy, I could live off of it! Well, onto dessert!