Chicken and Artichoke Francese

OK, I really hope you listen when I say that you have to make this. It was incredible! And we've made the fried artichokes alone from this recipe a handful of times since. It's so delish! We paired it roasted radishes and the whole thing was *chef's kiss* amazing! 

Ingredients

1cup/128 grams all-purpose flour

3 tablespoons finely grated Parmigiano-Reggiano

2 teaspoons kosher salt, plus more to taste

1 teaspoon cornstarch

2 lemons

3 eggs

½ cup extra-virgin olive oil

1(14-ounce) can artichoke hearts, drained, halved and patted dry

1 pound boneless, skinless chicken breasts, cut into 2-inch pieces

4 tablespoons unsalted butter

1 cup white wine

2 cups chicken stock

Freshly cracked black pepper

¼ cup finely chopped flat-leaf parsley

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.

XOXO!

 

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