Today we're making chicken francese in the best lemon butter sauce with a simple addition of artichoke hearts. I think you'll love chicken francese with artichoke hearts, but you could just as easily omit them without changing any other part of the recipe. Enjoy!
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INGREDIENTS WITH GRAM AMOUNTS
CHICKEN FRANCESE WITH ARTICHOKE HEARTS
1.5 pounds (680 grams) chicken cutlets thin sliced
5 large eggs beaten
2 large lemons 1 lemon sliced plus juice of half lemon
1 14-ounce (397 gram can weight) can of artichoke hearts - drained and patted dry
1.5 cups (365 grams) low sodium chicken stock
3/4 cup (177 gams) dry white wine
1 cup (115 grams) flour - divided
1/4 cup (57 grams) olive oil
8 tablespoons (115 grams) butter - divided
1/4 cup (15 grams) parsley - divided
1-2 teaspoons kosher salt
1 teaspoon (3 grams) black pepper
INSTRUCTIONS
1.Prepare frying station with chicken, a bowl of flour, and a bowl with the beaten eggs and half of the parsley mixed in.
2.Heat a large pan to medium to medium-low heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter to the pan. Season chicken with salt and pepper on both sides. Dredge chicken into the flour, shake off the excess, and dip into the eggwash then add to the pan.
3.Do not crowd the pan. Work in batches. Use more oil/butter as required for subsequent batches. Fry cutlets for 3-4 minutes per side, then place on paper towels or a wire rack to drain.
4.After the cutlets are finished cooking add in 3 tablespoons of flour and 3 tablespoons of butter. Whisk until a smooth paste forms and cook for 1 minute.
5.Add in the white wine, turn the heat to high and bring to a boil for 1 minute. Next add the chicken stock, and 1 tablespoon of lemon juice. Turn heat down to medium-low.
6.Add the artichoke hearts and cook for 2 more minutes. Taste test the sauce and adjust lemon juice, and salt and pepper to taste.
7.When satisfied with the sauce's taste and consistency return the chicken to the pan and gently coat with the sauce. Heat through for 2-3 minutes then add in the lemon slices and cook for another 1-2 minutes.
8.Stir in the remaining parsley before serving. Enjoy!
***SIMILAR PRINT RECIPE ***
NOTE: The sauce is made differently but both versions taste the same.
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