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. The dish is popular in the region surrounding Rochester, New York, to the point where some have suggested the dish be called "Chicken Rochester". When Italian immigrants arrived in Rochester, they brought their recipes with them, including veal francese except they substituted chicken for the more expensive veal.
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. Cianciola credits chefs Tony Mammano and Joe Cairo with bringing the dish from New York City.
Artichokes French is a common variation using artichoke hearts instead of chicken. Artichokes French is often served as an appetizer.