Hey guys! Exciting news! I am mentioned in the NY Times Food Section today in an article by food writer Julia Moskin about Chicken French (Francaise).Â
I had the opportunity to do an interview with her (since I am originally from Rochester NY where the recipe is VERY popular and ubiquitous on every menu!) to discuss it’s origins and history, as well as discuss my Chicken French recipe and way of cooking and styling it, as well as variations on the recipe in different restaurants in Rochester and NY state.Â
If you have never tried Chicken French, you absolutely must – it’s made with thinly pounded chicken (cutlets) sautéed in a light flour and egg batter, then bathed in a luscious lemony butter sauce with fresh parsley and garlic, served over pasta or green vegetables. It’s simply divine. And one of my favorite dishes to make from my hometown!Â
Here’s a link to the article on the NY Times Food Section today as well as Julia’s recipe for Chicken French.Â