Chicken Francaise With Artichoke Hearts
Thinly sliced and succulent chicken breast, sauteed with artichokes in a deliciuosly rich lemon, wine and butter sauce.
Steps
1.
Over medium heat melt 1 tbsp of butter and 1 tbsp olive oil in large saucepan.
2.
Youll need two shallow dishes , one for the eggwash and in the other combine 1 / 3 cup flour , 1 tsp salt , tsp pepper , and tsp paprika.
3.
Pat thinly sliced chicken dry dredge the chicken in the flour , shake off excess , and evenly coat in the egg wash.
Then place in pan.
Youll 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',.
Ingredients
chicken breast, water-packed artichoke hearts, white wine, chicken stock, lemon juice, shallot, flour, butter, olive oil, fresh parsley, kosher salt, cracked black pepper, paprika, water