Jul 17 2026
Restaurants›Polizzi's›Chicken French (per 10 4oz Pieces) Recipe

Chicken French (per 10 4oz Pieces) Recipe

Inspired by Polizzi's
Time45m
Serves10

Egg battered chicken breast sauteed in house made chicken stock, sherry, lemon juice and butter.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

  1. 1

    Prepare the Chicken

    Season the chicken pieces with salt and black pepper. Set aside.

  2. 2

    Prepare the Egg Batter

    In a mixing bowl, beat the eggs until well combined. Gradually add flour and mix until smooth.

  3. 3

    Coat the Chicken

    Dip each seasoned chicken breast into the egg batter, ensuring it is fully coated.

  4. 4

    Cook the Chicken

    In a large skillet, melt 1/4 cup of butter over medium heat. Add the coated chicken pieces and sauté until golden brown and cooked through, about 4-5 minutes per side. Remove chicken from the skillet and set aside.

  5. 5

    Make the Sauce

    In the same skillet, add the chicken stock, sherry, and lemon juice. Bring to a simmer, scraping the browned bits from the bottom of the pan.

  6. 6

    Finish the Dish

    Return the cooked chicken to the skillet, add the remaining butter, and let it melt into the sauce. Cook for an additional 2-3 minutes until the chicken is heated through.

  7. 7

    Serve

    Garnish with chopped parsley and serve immediately with sauce drizzled over the chicken.

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