Chicken Francaise With Artichoke Hearts Food

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CHICKEN FRANCESE



Chicken Francese image

My brother-in-law is from Naples, Italy and he and my sister owned a Italian restaurant that I worked at for a little while. This was my absolute favorite dish and I often serve it now 2-3 times a month. Sometimes I add artichoke hearts. When I add the artichoke hearts I use a can of quartered artichokes and drain off the brine and add at the end just long enough to heat through!

Provided by Shawn C

Categories     Chicken

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 11

2 boneless skinless chicken breasts, fileted thinly to create 2 to 3 breasts servings
1 cup very condensed chicken broth
1/4 cup white wine
1 lemon, juice of
3 eggs
grated parmesan cheese
flour
1 garlic clove, crushed
parsley
1/2 cup unsalted butter (not margarine)
linguine

Steps:

  • Dust chicken with flour.
  • In a flat container mix together eggs and enough parmesan cheese to create a thick batter (something like pancake batter).
  • Dip breasts in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides.
  • Remove all chicken to a platter- keep warm.
  • In same skillet increase heat to a med-high and quickly brown the garlic (not too brown) then deglaze pan with wine and let"boil" a few minutes.
  • Add broth, butter and let cook until butter has melted.
  • Add parsley, quickly whisking together.
  • Add lemon juice 1/4 at a time until desired taste.
  • Thicken if desired.
  • Ladle over chicken and pasta on individual plates, with a garnish of lemon wedges and parmesan cheese.

CHICKEN FRANCAISE WITH ARTICHOKE HEARTS



Chicken Francaise With Artichoke Hearts image

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

Provided by Brenda Lanzilli

Categories     Chicken Breast

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 15

1 -1 1/4 lb thinly sliced chicken breast
1 (14 ounce) can quartered water-packed artichoke hearts, drained
1/2 cup white wine
1/2 cup chicken stock
1/4 cup fresh squeezed lemon juice
1/4 cup minced shallot
1/3 cup flour, and
1 tablespoon flour
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon chopped fresh parsley
1 1/2 teaspoons kosher salt
1 teaspoon cracked black pepper
1/2 teaspoon paprika
eggwash -one egg beaten with 3 tbs water

Steps:

  • 1.Over medium heat melt 1 tbsp of butter and 1 tbsp olive oil in large saucepan.
  • 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.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.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.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.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.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.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.Remove chicken and put on serving platter or plate and pour sauce over top.

LEMON CHICKEN WITH ARTICHOKE HEARTS



Lemon Chicken with Artichoke Hearts image

Provided by Aida Mollenkamp

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
1/2 medium yellow onion, finely chopped
3 medium garlic cloves, thinly sliced
1 1/2 pounds boneless skinless chicken meat, large dice
1 1/2 cups quartered artichoke hearts (canned or jarred - not frozen)
2/3 cup dry white wine
1/3 cup water
1 teaspoon freshly squeezed lemon juice
1/2 cup lightly packed thinly sliced basil leaves
1 teaspoon lemon zest

Steps:

  • Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 4 minutes. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes.
  • Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve.

CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS



Chicken Piccata with Lemon, Capers and Artichoke Hearts image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

4 (4-ounce) boneless, skinless chicken breast halves
Salt and ground black pepper
1/3 cup all-purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 (14-ounce) can artichoke hearts, quartered
1/4 cup drained capers
1 cup quick-cooking brown rice
1/2 cup frozen lima beans

Steps:

  • Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
  • Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through.
  • Cook rice according to package directions, adding lima beans at the beginning of cooking process. Serve chicken and sauce with rice.

CHICKEN FRANCAISE



Chicken Francaise image

Not the healthiest version i'm sure, but so worth it! A very picky DH loves it, so it can't be that bad ;) For better pasta, double the sauce.

Provided by papersouls

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 -2 lb chicken (boneless, thighs work well too)
1 -2 cup Bisquick (enough to coat chicken) or 1 -2 cup flour (enough to coat chicken)
paprika
salt
pepper
2 eggs (beaten)
oil, enough to brown chicken
1/2-1 cup butter (your preference, i've tried it with both 1/2 and 1 and it comes out great both ways..) or 1/2-1 cup margarine (your preference, i've tried it with both 1/2 and 1 and it comes out great both ways..)
1 (14 ounce) can chicken broth
1/4 cup lemon juice
parsley
garlic
1 dash lemon juice
1 lb pasta, any kind (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Preheat oil in frying pan.
  • In a bowl, add Bisquick, paprika, salt and pepper
  • In another bowl, the 2 eggs.
  • Dip the chicken in the eggs, then coat with the Bisquick mixture.
  • Brown the chicken in the oil.
  • While the chicken is cooking, get a medium size pot and add the lemon juice, chicken broth, parsley and butter. Melt together.
  • When chicken is done, place in a deep pan/glass pyrex dish.
  • Place the chicken in the pan, and pour the sauce over it.
  • Sprinkle some chopped garlic on the top, and add a splash of the lemon juice.
  • Cover with foil, and bake for about 30 minutes (or until the chicken is no longer pink).
  • Serve over pasta (optional).
  • : Note : the longer you bake the chicken in the sauce, the better it is! Also, try doubling the sauce for serving with pasta. The sauce will be fairly thin, but we like it that way - feel free to use cornstarch to thicken.

Nutrition Facts : Calories 640.4, Fat 48, SaturatedFat 21.7, Cholesterol 239.7, Sodium 968.1, Carbohydrate 21.9, Fiber 0.7, Sugar 4.5, Protein 29.2

ARTICHOKE HEARTS A LA FRANCESE



Artichoke Hearts a La Francese image

"For me, anything prepared Francese style - that is, made with lemon, wine, butter and capers - is a rich and wonderful treat. You can serve these delicious artichoke hearts as a side dish or over toasted slices of Italian bread, crostini, for a terrific appetizer. Be sure to spoon the luscious juices over the artichoke hearts as you serve them." - Chef Claire Criscuolo at her restaurant Claire's Corner Copia.

Provided by Manami

Categories     European

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

14 ounces can artichoke hearts, drained
1/2 cup unbleached all-purpose flour
salt and pepper
3 eggs
3 tablespoons olive oil
1/4 cup limoncello
3 tablespoons dry white wine
1 tablespoon capers, drained
3 tablespoons chilled butter, cut into thin slices
1 tablespoon finely chopped flat-leaf Italian parsley

Steps:

  • Cut the artichoke hearts into quarters.
  • Measure the flour into a shallow bowl and season it with salt and pepper.
  • In a deep bowl, beat the eggs lightly with a fork and season with salt and pepper.
  • Set a plate by the bowl of flour.
  • Dredge the artichoke hearts in the seasoned flour, shake off the excess, then arrange them on the plate.
  • Heat the oil in a large skillet over medium heat.
  • Working quickly, dip a few artichoke hearts at a time into the beaten eggs, then arrange them, single layer, in the heated oil.
  • Continue with the remaining artichoke hearts.
  • Cook for 2-3 minutes, or until golden brown.
  • Using tongs, turn each artichoke heart and cook the other side for 2-3 minutes or until golden brown.
  • Pour the Limoncello and wine evenly over the artichoke hearts, then scatter the capers on top.
  • Sprinkle with salt and pepper.
  • Cover and cook for 1 minute, carefully rotating the skillet to move the liquid.
  • Add the pieces of butter, scattering evenly over the top of the artichoke hearts.
  • Carefully move the skillet in a circular motion as the butter melts.
  • Cover and cook for 1-2 minutes, or until the sauce thickens slightly.
  • Taste for seasonings.
  • Place the artichoke hearts in a serving bowl and pour the sauce over, using a rubber spatula to scrape the juices from the skillet.
  • Scatter the parsley on top.
  • Serve immediately.

Nutrition Facts : Calories 225.2, Fat 15.2, SaturatedFat 5.4, Cholesterol 121, Sodium 339, Carbohydrate 15.9, Fiber 4, Sugar 1, Protein 6.7

CHICKEN FRANCAISE



Chicken Francaise image

Make and share this Chicken Francaise recipe from Food.com.

Provided by Teresa Johnson

Categories     Chicken

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

8 (3 1/2 ounce) pieces chicken breasts, skinned and boned
1 cup flour
1 cup egg, beaten
2 tablespoons lemon juice
1/4 cup parsley, chopped
1/4 teaspoon salt
1/4 cup wine
3 cloves garlic, pureed
2 dashes hot pepper sauce
1/4 cup parmesan cheese, grated
margarine or butter
1/2 cup margarine
1/2 cup white wine
1/4 cup lemon juice

Steps:

  • Dip the chicken in the flour then set aside.
  • Make the batter by beating the eggs briskly, then adding in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and parmesan.
  • Coat a heavy skillet with margarine or olive oil and place over high heat.
  • Dip the floured chicken pieces generously in the batter and place in the heated skillet.
  • Cook until golden brown on each side, about 5 minutes each side.
  • Remove chicken from the pan and drain excess oil.
  • Make the wine sauce by melting the margarine in the pan, then stirring in the wine and lemon juice.
  • Return the chicken pieces to the pan, spooning the wine sauce over all and cook 1 minute longer.
  • Serve immediately.

Nutrition Facts : Calories 408.9, Fat 24.5, SaturatedFat 6.5, Cholesterol 179.2, Sodium 363.8, Carbohydrate 14.3, Fiber 0.5, Sugar 0.7, Protein 27.6

ARTICHOKE CHICKEN



Artichoke Chicken image

This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!

Provided by Amanda Bibb

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 5

1 (15 ounce) can artichoke hearts, drained and chopped
¾ cup grated Parmesan cheese
¾ cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
  • Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Nutrition Facts : Calories 548.4 calories, Carbohydrate 13.4 g, Cholesterol 96 mg, Fat 39.9 g, Fiber 3.8 g, Protein 34.4 g, SaturatedFat 8.3 g, Sodium 1225 mg, Sugar 0.6 g

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