Chicken and Artichoke Francese
Updated Oct. 10, 2023
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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
Ingredient Substitution Guide
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.
Powered byPreparation
- 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
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Cooking Notes
Linda
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.
Central Coast KC
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.
Rebecca
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?
Rie
Rebecca with Chicen Francese recipes you "only" flour & dip in egg wash. For those that complained about not being crisp, it's not supposed to be crisp! No Chicken Francese is crisp!
Joe from Lansing
Wow! Two thumbs up! Easy to make. Kids loved it. Did I mention it's delicious?
J.
It was tasty but wowza, what a potchke. I agree with others that the fried lemons were just ok. The sauce was really nice though. I served it over angel hair pasta and there was enough sauce to dress the pasta. One issue is that because everything is fried in the same batter and you cut the chicken into two-inch slices, the chicken and artichokes are indistinguishable in the end product. If I made this again I would keep them separate so I could apportion the plates more dependably.
Dan
Agree with other posters here that if you’re making all these crispy bites, having them simmer in the sauce would defeat all that effort. Keep those elements warm and just pour the sauce over when serving seems a smart route to take…
Joe M Sunapee NH
Just finished dinner, wonderful, different, a break from the ordinary. Just follow the recipe, prepare all the ingredients before and it will time perfectly. But: I ran out of flour with the artichokes, not sure but use more flour??? Also, the fried lemons, not worth the effort.
Gabriella
The egg battering of everything was too much. The flour dredge would have been enough. I did not fry the sliced lemons, but added them to the sauce after the chicken broth and this added a nice, lemony flavor to the whole dish. It was tasty, but not the healthiest of dishes, so might not make it again just based on this.
Patricia
I'm guessing that some commenters have never had anything 'francaise'. Every recipe for 'francaise, whatever it is, means that you dredge it in flour, and then egg, before frying it. In fact, it is how I prepare eggplant for eggplant parmigiana; no breadcrumbs for me. My goodness, such innocence. Please acquaint yourselves by googling 'chicken francaise, for instance. You will see that the process in the recipe is a well-known method.
Victoria
My mom used to make a dish like this. It also had small, whole shallots with caramelized edges.
Brett
I cooked this as instructed. It was an egg-y mess and lacked taste. Not worth the effort.
Bob
Please note that if you decide to omit the 5 minutes of reheat, your chicken may still be raw. Consider the reheat or brown the chicken for greater than 3 minutes per side.
Jamp
Rebecca, the outer coating of egg makes for a crispier coating. I like to just use the egg white lightly eaten so that it isn’t too gelatinous. A little bit like a tempura… And Linda I agree. I like to make the sauce and simply lie the crispy ingredients on top. One Hass to make sure the chicken is cooked through to use this strategy though. Making sure the pieces are thin helps.
Marsha
Frying the second lemon was a waste of lemon to only use as a garnish...especially the next day when I needed a lemon and no longer had one
Conor
The “sauce” was more like a gravy. Probably could be more like gravy with the left over flour mixture. Should probably use less to start and add more as needed to get it right.
Ashley
It was delicious! Nice and lemony. I am glad I read the reviews and skipped the fried lemon. I might try air-frying the artichokes next time.
dan
Fantastic! Highly recommend adding an orzo!
K A Tate
I follwed the recipe exactly. I thought this sounded good. I was mistaken. This dish is bland, except for the lemon and salt which are overwhelming. The artichoke hearts are not good in this dish. They too overwhelm. I should have known this was going to be bad when I could smell absolutely nothing but cooking oil as I cooked. No chicken, no seasonings, just hot oil. This is going in my Never Again pile. Save yourself the ingredients and time.
jay
Made this with King Arthur GF one for one flour - turned out great!
Lucille
Way too much work for what it is. I'd use thin cutlets next time, not bother with frying the lemons, or perhaps even the artichokes.
Ben
I wanted less mess and something quick so I skipped the whole battering and frying process. I just threw the raw chicken and artichoke in the sauce until cooked. It turned out delicious. If you're crunched for time or feeling lazy, skip the frying!
j
Has anyone tried with GF flour?
Laureen Young
This did not turn out well despite following all directions including some of the reader tips for enhancing flavor. Funny, the lemons were the only hit!
Andrew
Made this tonight for dinner. It was a big hit! Plated spaghetti first, then sauce, then chicken and artichokes, but next time I might try putting the chicken and artichokes in the sauce for a few minutes to see the difference.
Michelle
I’d have loved a little more lemon zing! Go for more lemon juice and lemon rind.
HowardR
Truly delicious meal. It’s a bit of a project though. It took two of us over 90 minutes. Worth the effort though!!!!
Jody S.
Fabulous! Made this for friends and loved it. Easy to make as well.
QT Pie
Does anyone think that this would come out nice if skipping the entire flour/egg batter and just saute the chicken and artichokes with the lemon and other sauce ingredients? Perhaps add some corn starch to thicken?
Mitsa Lasky
Well worth the time; served with orzo and mixed veggies, all in the same bowl! Cut down on some of the salt; used Better Than Bullion so I could gage the salt amount, worked out fine using less salt. Delicious!
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