| 词条 | Chicken Française |
| 释义 |
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 James Cianciola successfully substituted chicken.[2] Cianciola credits chefs Tony Mammano and Joe Cairo with bringing the dish from New York City.[4] Despite being such a well known dish in Italian-American culture, francese is not a classical dish or sauce. There are no written recipes that mark the origin of this dish.[5] Artichokes French is a common variation using artichoke hearts instead of chicken. Artichokes French is often served as an appetizer.[2]See also
References1. ^{{cite book|last1=Mariani|first1=John F.|title=Encyclopedia of American Food and Drink|date=1999|publisher=Lebhar-Friedman|location=New York|page=72}} {{Chicken dishes|state=collapsed}}2. ^1 2 3 {{cite news |url=https://www.newspapers.com/newspage/137726194/ |title=Our (chicken) French Connection |last=Miltner |first=Karen |work=Democrat and Chronicle |location=Rochester, New York |page=17 |date=January 25, 2005 |access-date=July 14, 2017 |via=newspapers.com}} 3. ^American food, about.com 4. ^In Rochester, chicken French rules the roost 5. ^{{cite news |url=http://articles.sun-sentinel.com/1997-03-20/features/9703140535_1_broccoli-florets-publix-classical-sauce |title=Finding Francese |last=Jones |first=Suzanne S. |work=Sun-Sentinel |location=Fort Lauderdale, Florida |page=3 |date=March 20, 1997 |access-date=July 14, 2017}} 1 : American chicken dishes |
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