Chicken and Artichoke Francese
Updated Oct. 10, 2023
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup/128 grams all-purpose flour
- 3tablespoons finely grated Parmigiano-Reggiano
- 2teaspoons kosher salt (such as Diamond Crystal), plus more to taste
- 1teaspoon cornstarch
- 2lemons
- 3eggs
- ½cup extra-virgin olive oil
- 1(14-ounce) can artichoke hearts, drained, halved and patted dry
- 1pound boneless, skinless chicken breasts, cut into 2-inch pieces
- 4tablespoons unsalted butter
- 1cup white wine
- 2cups chicken stock
- Freshly cracked black pepper
- ¼cup finely chopped flat-leaf parsley
Nutritional analysis per serving (4 servings)
825 calories; 48 grams fat; 14 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 5 grams polyunsaturated fat; 47 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 43 grams protein; 1283 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a shallow bowl, combine the flour, cheese, salt, cornstarch and the zest of 1 lemon. Reserve 4 tablespoons of the flour mixture for the sauce in Step 6.
- Step 2
In a second shallow bowl, beat the eggs with 3 tablespoons of water.
- Step 3
Slice the remaining whole lemon crosswise into thin rounds, discarding seeds.
- Step 4
Heat the oil in a 12-inch skillet over medium heat until it shimmers. Dip the artichokes in the flour mixture followed by the egg wash to coat completely, then immediately fry them in batches in the oil until golden brown, 3 to 4 minutes on each side. Transfer the artichokes to a large platter or baking sheet and season with salt. Repeat the entire process with the chicken, cooking it 3 to 4 minutes per side, and then the lemon slices, frying them 1 minute per side then placing them on the platter.
- Step 5
Remove the pan from the heat and pour off the oil. Wipe out the pan.
- Step 6
Melt the butter in the pan over medium heat. Sprinkle in the reserved flour mixture and whisk until it begins to brown. Add the wine and the juice from the zested lemon, whisking constantly to combine. Add the chicken stock and allow the mixture to bubble and thicken, about 10 minutes. Season with salt and pepper.
- Step 7
Add the chicken and artichokes and cook over low, stirring to coat, until warmed, about 5 minutes. Spoon the chicken and artichokes onto a serving platter.
- Step 8
Garnish with the fried lemon slices and chopped parsley and serve.
Private Notes
Comments
I mainly followed the directions, liked the outcome and will make this again however the last step that instructs you to reheat the chicken and artichokes, in the sauce for 5 minutes, made my chicken and artichokes soggy. I prefer, if I am going to the trouble to make something with a nice crispy coating, to keep it crispy. Did anyone else have this result? Is it supposed to be like that? In the future I will keep the fried ingredients warm, make the sauce and spoon it overtop before serving.
A very similar dish, Giuliano Bugialli's Petti di pollo alla foirentina, has been my favorite for many years. First I made it with fresh artichokes, but then discovered frozen and my life improved. (At least my cooking life.) The combination of chicken, artichokes, and lemon is simply delicious.
I think “repeat the entire process with the chicken” means use the flour and egg on the chicken too. But I’ve never seen a recipe that calls for coating food with the egg as the final coating. I’ve only seen egg/flour or flour/egg/crumbs. What kind of crust does this make? Wouldn’t it just look/taste like the chicken & artichokes were wrapped in tiny omelets? Or wouldn’t the egg burn?
Really good, I have a lot of vegetarian friends/ used to be a vegetarian and I think doubling the artichokes would only help. I also breaded and fried pressed xtra firm tofu with (and marinated in every ingredient here plus some soy sauce). I think that the batter is quite flavorless, hence the directions to reheat in the sauce. Without simmering together it’s sort of boring, I HIGHLY recommend following instructions so the breading gets some of the flavor (just casually mix it, then you’ll leave some of the crunch. Very Italian, I think)
I kept the fried artichokes and chicken warm on a baking sheet (on parchment paper) in a 200 degree oven while I made the sauce. When the sauce (and angel hair pasta) were done I added the artichokes and chicken for only 2 minutes. I served it with grated cheese on the side. It was a winner!
I unsaved this recipe. It’s not worth all of the trouble. I gave it two tries. Once as directed and this last time I didn’t reheat the chicken and artichokes in the sauce. I kept them warm in the oven and then added sauce when serving. Still soggy.