Go Back
Chicken Francaise With Artichoke Hearts over spaghetti served with an Arugula Salad

The Best Chicken Francese with Artichokes

Libby with Lemony Thyme
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.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Course Entree
Cuisine Italian
Servings 4


  • 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


  • 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.