Chicken Francaise With Artichoke Hearts Recipes

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.

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.

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.

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.

Steps:

• Melt butter in a large skillet over medium heat. Combine the flour and salt on a plate, then gently press the chicken breasts into the flour mixture to coat. Shake off the excess flour. Arrange the chicken in the skillet and cook until browned on each side, about 10 minutes. Add the lemon juice, chicken broth, Worcestershire sauce, vermouth, garlic, bay leaf, and basil. Bring to a boil, then cover and simmer on low heat for 15 minutes. Stir in the artichoke hearts, and continue simmering until the chicken is no longer pink in the center, about 15 minutes more.
• Mix the cornstarch and water in a small bowl. Stir the mixture into the chicken, and continue cooking until thickened, about 5 minutes.

Steps:

• Coat chicken with flour and set aside.
• Mix batter by beating the eggs briskly, then adding in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and parmesan cheese.
• Melt 2 tbs margarine in bottom of deep skillet.
• Dip floured pieces of chicken generously in the batter and place in heated skillet.
• Cook until golden brown on each side (approx 5 minutes, be careful not to put heat on too high).
• Remove chicken from pan and drain excess oil.
• Make the wine sauce by melting margarine in the skillet and then stirring in the wine and lemon juice.
• Return chicken to pan and cook for about 2 minutes more.
• Serve over penne pasta.
• Drizzle remaining wine sauce over chicken and pasta.
• Garnish with parsley and sliced lemon if desired.

Steps:

• Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Skip this step if you are using thin cut breasts.
• Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
• In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash.
• Brush the chicken breast with the egg wash, and then dip in the flour mixture.
• Heat the oil over medium-high flame in a large skillet.
• Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
• Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, and simmer for 5 minutes to reduce the sauce slightly.
• Roll the butter in some flour and add it to the skillet. This will thicken the sauce. Stir to incorporate and dissolve the flour.
• Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Garnish with chopped parsley before serving.

Steps:

• Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One by one, dredge the chicken pieces lightly in the prepared flour mixture.
• Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the skillet and set aside.
• Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Stir in the capers and butter.

Steps:

• Pour flour into a shallow bowl; beat egg in a separate bowl. Dredge artichoke hearts in flour and then coat with egg.
• Heat vegetable oil in a skillet over medium heat; cook and stir artichoke hearts in the hot oil until browned, about 5 minutes. Transfer cooked artichoke hearts to a bowl.
• Pour oil out of skillet and wipe clean with a paper towel; return to stove top. Heat butter in the skillet over medium heat; pour in lemon juice. Return artichoke hearts to skillet and sprinkle with Parmesan cheese; pour in sherry. Season with salt and pepper; stir well.
• Remove artichoke hearts from skillet using a slotted spoon and transfer to a serving dish. Boil sauce until reduced, 2 to 3 minutes. Pour over artichoke hearts; garnish with parsley.

Steps:

• Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan coated with cooking spray; drizzle with 1-1/2 teaspoons oil. In a small bowl, mix rosemary, thyme and pepper; sprinkle half over chicken., In a large bowl, combine artichoke hearts, onion, wine, garlic, remaining oil and remaining herb mixture; toss to coat. Arrange around chicken. Sprinkle chicken with cheese; top with lemon slices., Roast until a thermometer inserted in chicken reads 165°, 20-25 minutes. Sprinkle with green onions.

Steps:

• In medium saucepan, melt butter over moderately low heat.
• Add garlic and cook approximately 30 seconds.
• Stir in cream, salt, pepper and aritchoke hearts.
• Cook until heated through.
• Cook pasta until done.
• Drain and toss with cream sauce, parmesan cheese, chives and chicken.

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.

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.