Chicken Francaise with Artichoke Hearts
Elevate your dinner table with this exquisite recipe for Chicken Francaise with Artichoke Hearts—a restaurant-quality dish you can easily recreate at home. Tender, golden pan-fried chicken breasts are coated in a savory egg and Parmesan batter, then nestled into a tangy, buttery lemon sauce infused with dry white wine and delicate artichoke hearts. This elegant yet approachable recipe, perfect for date nights or family gatherings, boasts bold Mediterranean-inspired flavors while requiring just 40 minutes from start to finish. Garnished with fresh parsley and vibrant lemon slices, this dish pairs beautifully with pasta or crusty bread to soak up every drop of the luxurious sauce. Effortless and bursting with flavor, this crowd-pleaser is sure to impress!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 1 teaspoons black pepper
- 3 large eggs
- 0.25 cups grated Parmesan cheese
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 cups chicken broth
- 0.5 cups dry white wine
- 0.25 cups lemon juice
- 14 ounces artichoke hearts (canned or jarred, drained)
- 2 tablespoons fresh parsley (chopped)
- 6 slices lemon slices (for garnish)
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/4 inch thick.
In a shallow dish, combine the flour with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
In a separate shallow dish, whisk the eggs and Parmesan cheese together until well combined.
Dredge each chicken breast in the flour mixture, shaking off any excess, then dip into the egg mixture, coating evenly.
Heat olive oil in a large skillet over medium heat. Add 2 tablespoons of butter and let it melt.
Cook the chicken breasts in the skillet for 3-4 minutes per side, or until golden brown and fully cooked through. Work in batches if necessary to avoid crowding. Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium-low and add the remaining 2 tablespoons of butter to the skillet. Once melted, add the chicken broth, white wine, and lemon juice. Stir to combine, scraping up any browned bits from the bottom of the skillet.
Bring the sauce to a simmer, then add the artichoke hearts. Let the sauce cook for about 5 minutes to allow the flavors to meld.
Return the chicken to the skillet, spooning some of the sauce over the top. Simmer for an additional 2-3 minutes to warm the chicken through.
Transfer the chicken and artichoke hearts to a serving platter. Pour the sauce over the top.
Garnish with chopped parsley and lemon slices before serving. Enjoy!
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 1151 mg | 50% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 1.9 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 148 mg | 11% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 776 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
