Chicken Française

Chicken Française, also known as Chicken French in the Rochester, New York area, is a cherished Italian-American dish. It features chicken cutlets that are first dredged in flour, then dipped in egg, and sautéed to perfection. These golden cutlets are then bathed in a delightful lemon-butter and white wine sauce.

The origins of Chicken French trace back to Italian immigrants who settled in Rochester. They brought with them traditional recipes, including veal Francese. However, due to the high cost of veal, they innovatively substituted chicken, which eventually became the star of the dish. The transition to chicken was further solidified in the 1970s when a consumer boycott of veal led chefs to adapt their recipes.

Notable chefs like Tony Mammano and Joe Cairo are credited with popularizing Chicken French in the region. While it enjoys widespread popularity within Italian-American communities, it's interesting to note that Chicken Française doesn't have deep roots or a well-documented origin in traditional Italian cuisine.

There's also a delightful variation known as Artichokes French. In this version, artichoke hearts replace the chicken, making for a delicious appetizer that carries the same lemony, buttery, and wine-infused flavors.