Shoebox's Chicken Motherfucking French
(A Shoebox-modified version of an anonymously-posted online recipe)
Chicken French is a dish that is very common in the Rochester area and its immediate surroundings, and is one of the few perks of living here. Despite the name, it's not French at all, and can usually be found in Italian restaurants.
This is not the best Chicken French I've ever had, but it's definitely the best Chicken French I've ever made.
2 Chicken breasts
~1/2 cup flour
1/2 cup sherry (or white wine)
~1 tbsp butter
~1/8 cup lemon juice
1/2 tsp powdered chicken boullion
~2 tbsp Olive oil
- Mix the sherry, lemon juice, and boullion and set aside.
- Pound out the chicken. This is a fun activity. Involve your 7-year-old if you have one available.
- Cut the chicken into manageable sizes (I go with a little larger than the size of a deck of cards)
- Break the two eggs into a bowl and mix them well
- Put the flour in a bowl or on a plate
- Dredge the meat through the egg wash, covering both sides, then dip it in the flour, covering both sides. Repeat if desired.
- Put the oil and butter in a large frying pan and melt together at medium heat.
- Place the chicken into the fryer and fry until golden brown on one side. Flip the chicken and add additional oil if necessary.
- About halfway through cooking the second side of the chicken, add the sherry, lemon juice, and boullion mixture (so it has time to thicken a bit.)
- When chicken is golden brown on both sides, it is done. Pour the sauce from the pan over the chicken and serve.
If it doesn't taste awesome, you did something wrong and should be very ashamed of yourself.
I usually serve this with vegetables and/or rice. It is often served over pasta, but I don't like pasta, dammit.