The Best Chicken Francese with Artichoke Hearts
His words were, “This is THE Best Chicken Francese with Artichoke Hearts I’ve ever had!!”
That was good enough for me…
…so I made it for him again the next night.
Most people have that favorite local eatery where they go when they just don’t want to cook. For us that place is just down the road and we make our way there almost weekly. Good Italian-American cuisine.
We sit at the bar and know that our favorite bar tender will gladly allow us to order ‘off’ the menu (aka he willingly accepts substitutions). For Nick, more often than not, that means he’ll have the Chicken Francese…add artichoke hearts.
Is it Chicken Francese or Chicken Française? From everything I’ve read…. they’re the same dish.
I’m not sure why it’s taken me so long to recreate this delicious meal at home. It’s an easy straight forward recipe of pan fried egg-dipped chicken cutlets with a heavenly lemon pan sauce. Simply served over a bed of spaghetti with a beautiful Arugula Salad. Here’s how we do it!
The Chicken Cutlet Process
- If your chicken breasts are thick, cut them in half then pound them to an even 1/2-inch (or slightly thinner) thickness
- Dip both sides of each cutlet in seasoned flour (salt, pepper, garlic & herb seasoning), shaking off excess
- Then in beaten egg, shaking off excess
- Working in batches, pan fry chicken in olive oil over medium high heat for about 3-4 minutes per side until golden brown and cooked through
- Hold in a warm 250 degree F. oven while you make the pan sauce.
The Lemon White Wine Butter Pan Sauce
- Wipe the skillet with a paper towel to remove most of the brown bits
- Melt 1 Tablespoon of butter over medium-high heat, then add the lemon slices and brown slightly on both sides
- Add in the artichoke hearts
- Pour in wine and stir with a wooden spoon for 1 minute
- Then add the lemon juice, chicken broth and 3 Tablespoons butter and bring to a simmer
- Using a fine mesh strainer, dust the sauce with 1 Tablespoon of flour, whisking until thoroughly combined
- Return to a simmer then remove from heat.
Like Chicken Piccata the lemon pan sauce takes this dish to the next level.
To Serve Chicken Francese
I like to serve this dish with a simple Arugula Salad with Lemon Parmesan Vinaigrette on the side.
- Baby arugula
- Thinly sliced red onion
- Freshly shredded parmesan cheese
- A generous drizzle of Lemon Parmesan Vinaigrette.
Serve family style on a platter with cooked spaghetti, pan fried chicken cutlets, and the glorious lemon pan sauce. Sprinkle with fresh parsley to finish.
I’ll have to agree that this is indeed The Best Chicken Francese with Artichoke Hearts!
The chicken is tender and moist. The lemon white wine butter pan sauce is silky, bright and so flavorful. But the star ingredient… the artichoke hearts. They absolutely pair perfectly with the sauce and add an extra layer of flavor.
My guy knows a good thing when he tastes it!
Have you got a favorite restaurant recipe you recreate at home? Or one you’d like me to recreate? Let me know in the comments below.
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All my best,
xo Libby
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The Best Chicken Francese with Artichokes
Ingredients
- 1 pound spaghetti prepared al dente according to package instructions
For the Egg-Battered Chicken
- 4 boneless skinless chicken breasts
- 1/3 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic & herb seasoning
- 3 eggs beaten
- 4 Tablespoons olive oil divided
For the Lemon White Wine Butter Pan Sauce
- 4 Tablespoons butter divided
- 1 lemon cut into thin slices
- 1 14 ounce can quartered artichoke hearts drained
- 1/2 cup dry white wine
- 1 1/2 cup chicken broth
- 1 lemon, juiced about 2-3 Tablespoons
- 1 Tablespoon all-purpose flour
- salt & pepper to taste
- fresh parsley to garnish
Arugula Salad
- 5 ounces baby arugula
- 1/4 cup red onion thinly sliced
- 1/2 cup grated parmesan cheese divided
- 1 lemon, juiced about 2-3 Tablespoons
- 1/2 cup extra virgin olive oil
- 1 clove garlic minced
- salt & freshly cracked black pepper to taste
Instructions
- Preheat oven to 250° F. Prepare spaghetti al dente according to package instructions.
For the Egg-Battered Chicken
- Set up a dipping station. In a shallow bowl add the flour, salt, pepper and garlic herb seasoning. In a separate bowl add the beaten eggs.
- If your chicken breasts are thick, cut them in half then pound them to an even 1/2-inch (or slightly thinner) thickness. Dip both sides of each cutlet in seasoned flour, shaking off excess. Then in beaten egg, shaking off excess.
- Working in batches, pan fry chicken in olive oil over medium high heat for about 3-4 minutes per side until golden brown and cooked through. Hold in a warm 250 degree F. oven while you make the pan sauce.
For the Lemon White Wine Butter Pan Sauce
- Wipe the skillet with a paper towel to remove most of the brown bits. Melt 1 Tablespoon of butter over medium-high heat, then add the lemon slices and brown slightly on both sides.
- Add in the artichoke hearts. Pour in wine and stir with a wooden spoon for 1 minute. Then add the lemon juice, chicken broth and 3 Tablespoons remaining butter and bring to a simmer.
- Using a fine mesh strainer, dust the sauce with 1 Tablespoon of flour, whisking until thoroughly combined. Return to a simmer then remove from heat.
Arugula Salad
- Place arugula, red onion, and 1/4 cup shredded parmesan cheese into a bowl. Combine remaining 1/4 cup shredded parmesan cheese, lemon juice, olive oil, garlic, salt & pepper in a jar with a tight fitting lid. Give it a good shake. Pour over arugula salad.
To Serve Chicken Francese
- Place cooked spaghetti on a platter. Top with chicken cutlets. Spoon pan sauce on top.
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2 Comments
Sarah Phairoj
Tangy and delicious!
libby
Thank you!