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    You are in: Home / Recipes / Chicken Francaise With Artichoke Hearts Recipe
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    Chicken Francaise With Artichoke Hearts

    Chicken Francaise With Artichoke Hearts. Photo by Tea Jenny

    1/2 Photos of Chicken Francaise With Artichoke Hearts

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Brenda Lanzilli's Note:

    Thinly sliced and succulent chicken breast, sauteed with artichokes in a deliciuosly rich lemon, wine and butter sauce.

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    Units: US | Metric


    1. 1
      1.Over medium heat melt 1 tbsp of butter and 1 tbsp olive oil in large saucepan.
    2. 2
      2.You’ll need two shallow dishes, one for the eggwash and in the other combine 1/3 cup flour, 1 tsp salt, ½ tsp pepper, and ½ tsp paprika.
    3. 3
      3.Pat THINLY sliced chicken dry (pound them thin, if you can’t buy them thin) Dredge the chicken in the flour, shake off excess, and evenly coat in the egg wash. Then place in pan. You’ll probably have to work in batches, depending on the size of your pan.
    4. 4
      4.Brown the chicken on both sides on med-high heat, about 4 minutes on each side. Repeat steps until all the chicken has been browned and set aside.
    5. 5
      5.Turn heat down to medium and add 1 tbsp of olive oil to pan. Sautee shallots until translucent, being careful not to burn. Add artichokes and turn the heat up to medium high so that artichokes will get a little crisp to them.
    6. 6
      6.Return heat to medium. Push the artichokes and shallots to one side of the pan, leaving an area for you to melt a tbsp of butter and a tbsp of flour together. Whisk together to create a roux which will thicken the sauce.
    7. 7
      7.Mix together roux, shallots, and artichokes in pan. Add chicken stock, white wine, lemon juice, ½ tsp of salt, and ½ tsp pepper, and parsley. Stir to make sure the roux dissolves evenly in the liquid to prevent clumping. Let sauce reduce and flavors connect for about 10 minutes.
    8. 8
      8.Return chicken to pan and spoon sauce over so that it is completely immersed in the sauce. Cook the chicken thoroughly, about 7-10 minutes, depending on thickness of chicken.
    9. 9
      9.Remove chicken and put on serving platter or plate and pour sauce over top.

    Ratings & Reviews:

    • on September 26, 2013


      I thought this was a very exciting recipe. It was fairly easy and very clear direction. I was just left wondering "what would make this better"? My Mom and husband thought it was a 9.5.... I would say 8ish. I think some garlic and perhaps fresh mushrooms may make this a 10. I ended up adding some water and a little more lemon juice just for more liquid with the mash potatoes I made to accompany it. Thanks a ton for the great base recipe that I am going to use as a springboard for more! Way to go Brenda!

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    • on January 09, 2013

      I never season my flour. I feel that the seasoning falls down to the bottom. I season my egg wash with salt, pepper, onion powder and grated parm cheese. I also serve it with mushrooms and sometimes the artichoke hearts depending on who is eating it. Yum

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    • on February 28, 2012


      This recipe is outstanding! Makes me look like a 5 star chef! I did tweak a few things which I highly recommend trying...makes for just about the healthiest francaise you're going to get.

      First, I used tilapia instead of chicken. Tilapia francaise!

      Second, I baked the tilapia, not fried it. Infinitely healthier!
      I used whole wheat flour with the proportion in the recipe. I also added 1/4 cup panko crumbs (i'm not sure how much they actually stuck though because the flour got to it first...would probably skip this next time). I added a little extra seasonings to the flour mixture to make up for the extra crumbs. I coated 5 fillets, probably would have coated about 7. I put aside the flour for the roux before coating.

      For baking the fish, I put the broiler on high, two rack spaces from the top and cooked 4-5 mins on each side. I also cooked them on a (lightly sprayed with olive oil to prevent sticking) rack, not on a flat pan. They came out perfect.

      I followed all other specification to the recipe, except I crushed two cloves of garlic and added them at step 5 with the shallots and artichokes. I highly recommend adding this! Be sure not to burn the garlic! I did use the amount of lemon juice it called for--we like lemony francaise. When making for guests I would probably use a little less as it is quite lemony.

      As for the sauce in general, it was enough for 4 out of 5 of my fillets. I would probably double the sauce recipe next time I make it.

      If you do make it with fish, be very careful when adding the fish to the sauce because they can be very delicate. I broke a couple pieces off in this process. Still tasted just as good :) Make sure you make your sauce in your absolutely biggest pan!

      I served our tilapia francaise with brown rice and garlic and olive oil sauteed spinach. Enjoy!

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    Read All Reviews (6)


    Nutritional Facts for Chicken Francaise With Artichoke Hearts

    Serving Size: 1 (327 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 902.8
    Calories from Fat 430
    Total Fat 47.8 g
    Saturated Fat 15.6 g
    Cholesterol 177.6 mg
    Sodium 1765.4 mg
    Total Carbohydrate 52.8 g
    Dietary Fiber 18.3 g
    Sugars 4.4 g
    Protein 58.1 g

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