Chicken French
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Chicken French is a French chicken entree that uses a breaded, egg-dipped and sauteed chicken breast, with a sauce created from sherry, butter, chicken stock, and lemon.[1] The dish is popular in the region surrounding Rochester, New York,[2] to the point where some have suggested the dish be called "Chicken Rochester".[3] When Italian immigrants arrived in Rochester, they brought their recipes with them, including veal francese except they substituted chicken for the more expensive veal.[4]
Another source says that Veal Francese had been popular in the region since the 1950s, but when consumers boycotted veal in the 1970s, area chefs like a James Cianciola successfully substituted chicken.[5] Cianciola credits chefs Tony Mammano and Joe Cairo with bringing the dish from New York City.[6]
Artichokes French is a common variation using artichoke hearts instead of chicken. Artichokes French is often served as an appetizer.[7]
See also
References
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- ↑ American food, about.com
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- ↑ In Rochester, chicken French rules the roost
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