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Chicken Francese with Artichoke Hearts.
Chicken Francese with artichoke hearts
2 chicken breast cut into strips
Flour for Dredging
1 large beaten egg
6 Tablespoons of unsalted butter - divided (see note)
Dollop of olive oil( see note)
2 Tablespoons flour
1/2 cup white wine
2 cups chicken
Juice of one lemon
1 jar ( 12 oz) artichoke hearts drained & cut in half
Salt pepper to taste
2 tablespoons chopped parsley
Dip chicken on a floured bag and coat thoroughly,
Then dip in beaten egg…fry chicken in 2 tablespoons
of butter with a dollop of olive oil…after all the chicken is browned
Remove to plate…and melt 2 tablespoons of butter, mix in 2 tablespoons
of flour stirring for 2 minutes…then add the wine and continue stirring,
then add the chicken stock, lemon, parsley and taste for salt…simmer on low for 5
Minutes…then add the chicken and simmer on low for 8 - 10 minutes…
push the Chicken to one side and add the artichoke hearts and simmer on low for about 5 minutes…then add the the last two tablespoons of butter…and simmer until butter melts and blends in…
Remove chicken and artichoke hearts to plate and keep warm and add 1/2 cup cooked linguini or spaghetti to pot and mix for two minutes…turn out the linguini onto a serving dish and top with chicken and artichokes and enjoy.
Served with sliced tomatoes, red chopped onion, feta cheese and extra virgin Olive Oil, salt & pepper.
Note: the dollop of olive oil keeps the butter from burning while frying the chicken.
The last two tablespoons of butter also thickens the sauce and adds
extra creaminess and flavor to the sauce…you could also increase the
2 tablespoons of butter to 4 tablespoons - if you can stand the extra calories.
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2 chicken breast cut into strips
Flour for Dredging
1 large beaten egg
6 Tablespoons of unsalted butter - divided (see note)
Dollop of olive oil( see note)
2 Tablespoons flour
1/2 cup white wine
2 cups chicken
Juice of one lemon
1 jar ( 12 oz) artichoke hearts drained & cut in half
Salt pepper to taste
2 tablespoons chopped parsley
Dip chicken on a floured bag and coat thoroughly,
Then dip in beaten egg…fry chicken in 2 tablespoons
of butter with a dollop of olive oil…after all the chicken is browned
Remove to plate…and melt 2 tablespoons of butter, mix in 2 tablespoons
of flour stirring for 2 minutes…then add the wine and continue stirring,
then add the chicken stock, lemon, parsley and taste for salt…simmer on low for 5
Minutes…then add the chicken and simmer on low for 8 - 10 minutes…
push the Chicken to one side and add the artichoke hearts and simmer on low for about 5 minutes…then add the the last two tablespoons of butter…and simmer until butter melts and blends in…
Remove chicken and artichoke hearts to plate and keep warm and add 1/2 cup cooked linguini or spaghetti to pot and mix for two minutes…turn out the linguini onto a serving dish and top with chicken and artichokes and enjoy.
Served with sliced tomatoes, red chopped onion, feta cheese and extra virgin Olive Oil, salt & pepper.
Note: the dollop of olive oil keeps the butter from burning while frying the chicken.
The last two tablespoons of butter also thickens the sauce and adds
extra creaminess and flavor to the sauce…you could also increase the
2 tablespoons of butter to 4 tablespoons - if you can stand the extra calories.
