Lemon Butter Chicken Francaise with Artichoke Hearts
Indulge in the vibrant flavors of this Lemon Butter Chicken Francaise, featuring tender, thinly sliced chicken breast sautéed to golden perfection alongside succulent artichoke hearts. This dish is enveloped in a luxuriously rich sauce made with fresh lemon juice, aromatic shallots, and white wine, creating a delightful harmony of tangy and savory notes. Finished with a sprinkle of fresh parsley for color, this is the perfect dish for a cozy dinner or an elegant gathering.
2-4 servings
Servings
250
Calories
14
Ingredients
Ingredients
chicken breast
1-1.25 lb (thinly sliced)
water-packed artichoke hearts
14 oz (quartered and drained)
white wine
1/2 cup (none)
chicken stock
1/2 cup (none)
fresh squeezed lemon juice
1/4 cup (none)
minced shallot
1/4 cup (none)
flour
1/3 cup + 1 tbsp (none)
butter
2 tbsp (none)
olive oil
2 tbsp (none)
fresh parsley
1 tbsp (chopped)
kosher salt
1 1/2 tsp (none)
cracked black pepper
1 tsp (none)
paprika
1/2 tsp (none)
eggwash
1 (one egg beaten with 3 tbsp water)
Instructions
1
1. In a large saucepan, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.
2
2. Prepare two shallow dishes: in one place the eggwash (one egg beaten with 3 tablespoons water) and in the other combine 1/3 cup flour, 1 teaspoon kosher salt, 1/2 teaspoon cracked black pepper, and 1/2 teaspoon paprika.
3
3. Pat the thinly sliced chicken breasts dry, and if necessary, pound them to an even thickness. Dredge each piece in the seasoned flour, shaking off any excess, then dip into the egg wash.
4
4. In batches, carefully place the coated chicken in the hot pan. Cook for about 4 minutes on each side or until golden brown. Once browned, remove the chicken from the pan and set aside.
5
5. Reduce the heat slightly and add 1 tablespoon of olive oil to the pan. Sauté the minced shallots until they become translucent, being careful not to let them burn. Add the drained artichoke hearts and increase the heat to medium-high to give them a slight crispness.
6
6. Push the artichokes and shallots to one side of the pan. In the cleared area, melt 1 tablespoon of butter with 1 tablespoon of flour, whisking them together to create a roux.
7
7. Combine the roux with the artichokes and shallots before gradually pouring in the chicken stock, white wine, and freshly squeezed lemon juice. Add the remaining 1/2 teaspoon kosher salt, 1/2 teaspoon cracked black pepper, and parsley. Stir well to dissolve the roux into the sauce and allow the mixture to simmer for about 10 minutes, letting the flavors meld and the sauce reduce.
8
8. Return the browned chicken to the pan, spooning the sauce over each piece. Cook until the chicken is thoroughly heated and no longer pink in the center, about 7-10 minutes depending on thickness.
9
9. Transfer the chicken to a serving platter and generously pour the sauce over the top. Garnish with additional fresh parsley if desired and serve immediately.
Nutrition Information
13g
Fat
15g
Carbs
18g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Lemon Butter Chicken Francaise with Artichoke Hearts?
This dish features tender, thinly sliced chicken breast sautéed to golden perfection alongside succulent artichoke hearts in a rich sauce made with lemon juice, shallots, and white wine.
How many servings does this recipe provide?
This recipe is designed to serve between 2 and 4 people.
What are the nutritional values per serving?
Each serving contains approximately 250 calories, 13g of fat, 15g of carbohydrates, and 18g of protein.
What kind of chicken should I use?
The recipe calls for 1 to 1.25 lbs of chicken breast, which should be thinly sliced and pounded to an even thickness.
How do I prepare the artichoke hearts?
Use 14 oz of water-packed artichoke hearts that have been quartered and drained.
What is in the eggwash?
The eggwash consists of one egg beaten with 3 tablespoons of water.
What is included in the seasoned flour mixture?
The coating is a blend of 1/3 cup flour, 1 teaspoon kosher salt, 1/2 teaspoon cracked black pepper, and 1/2 teaspoon paprika.
How much lemon juice is required?
You will need 1/4 cup of freshly squeezed lemon juice.
What type of wine is best for the sauce?
The recipe calls for 1/2 cup of white wine; a dry white wine like Sauvignon Blanc or Pinot Grigio usually works best.
How do I start the cooking process?
Begin by melting 1 tablespoon of butter and 1 tablespoon of olive oil in a large saucepan over medium heat.
How long should I cook the chicken in the pan?
Cook the coated chicken for about 4 minutes on each side until golden brown, then set aside.
How are the shallots prepared?
Mince 1/4 cup of shallots and sauté them in olive oil until they are translucent.
How do I make the sauce thick?
Create a roux by melting 1 tablespoon of butter with 1 tablespoon of flour in the pan before adding liquids.
What liquids are used to build the sauce?
The sauce is built by gradually pouring in chicken stock, white wine, and freshly squeezed lemon juice into the roux.
How long should the sauce simmer?
Allow the sauce mixture to simmer for about 10 minutes to let the flavors meld and the sauce reduce.
When do I add the chicken back into the pan?
Return the chicken to the pan after the sauce has simmered and thickened, spooning the sauce over each piece.
How long is the final cooking stage?
Cook the chicken in the sauce for 7 to 10 minutes until it is thoroughly heated and no longer pink in the center.
What herbs are used for garnish?
Freshly chopped parsley is used both in the sauce and as a final garnish.
What total amount of flour is needed?
The total amount is 1/3 cup plus 1 tablespoon.
What total amount of butter is needed?
You will need 2 tablespoons of butter in total.
What total amount of olive oil is needed?
The recipe requires 2 tablespoons of olive oil.
Can I use frozen artichokes?
While the recipe specifies water-packed hearts, you can use frozen ones if they are fully thawed and patted dry.
Is there a specific salt type recommended?
Yes, the recipe specifically suggests using kosher salt.
What spice gives the chicken its color?
Paprika is included in the flour dredge to help provide a golden color and mild flavor.
Should I wash the chicken?
The recipe advises patting the chicken breasts dry before dredging them in flour.
What heat setting should I use for the sauce?
Use medium-high heat to give the artichokes a slight crispness before reducing the heat to simmer.
Can I substitute the shallots?
If shallots are unavailable, you can use finely minced yellow onion or the white parts of green onions.
What is the purpose of pounding the chicken?
Pounding the chicken ensures it is an even thickness, which helps it cook uniformly.
How should I serve this dish?
Transfer the chicken to a platter, pour the sauce over the top, garnish with parsley, and serve immediately.
Does this recipe contain fiber or sugar?
Based on the nutritional data provided, the fiber and sugar content are negligible or not specified.