3.0 from 3 votes
Chicken Artichoke French
Chicken French or Chicken Rochester is an easy weeknight dinner that originated in Rochester, NY. It is a delicious combination of wine, cheese and lemon for a fast meal.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 10 servings
Calories: 265 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 Artichokes in water canned
- 4 Chicken breasts, chicken cutlets or other meaty pieces
- ½ cup flour
- ½ cup fine bread crumbs
- ½ teaspoon garlic, granulated
- ½ teaspoon onion powder
- ½ teaspoon oregano, dried
- ½ teaspoon salt and pepper to taste
- 1 tablespoon pecorino romano
- 1/2 tablespoon Asiago
- 2 large eggs
- 2 tablespoons olive oil for frying
- 1 lemon for adding juice at the end of the cooking process
For sauce
- 1½ cups chicken broth
- ½ cup dry white wine
- 1½ tablespoon butter
- ½ tablespoon garlic
- ½ cup Asiago
- ¼ cup pecorino romano
- Juice of 1 lemon
Instructions
- Preheat oven to 350. Heat the oil in a large skillet. Combine the bread crumbs, flour, seasonings and cheese.
- Dredge the chicken and artichokes in the bread crumb mixture, pressing to adhere lots of cheese and crumbs.
- Dip them in beaten eggs seasoned with a bit of salt and pepper.
- Saute until brown in olive oil, on first side.
- Be careful not to lose coating when you turn them.
- Remove the chicken from the skillet to a plate.
- Add the chicken broth and wine to the pan you browned chicken in. Scrape the bottom of the pan.
- Add the butter and minced garlic cloves and simmer for about 10 minutes.
- Add lemon juice and simmer for ten more minutes. Add the chicken back to the sauce. Check the internal temperature. It should be 165°F. If it is, add the cheeses to the top and bake until it's melted.
- If not, bake it covered for about 10 minutes until the chicken is done.
- Uncover and top with both cheeses, especially asiago and bake uncovered until melted.
- Squeeze more lemon juice over top.
- Goes well with mashed potatoes or pasta and a green salad.
Cup of Yum
Notes
- Leftovers can be refrigerated for 3-4 days.
- Reheat in microwave until hot or bake it for 20-25 minutes at 350°F.
- For longer storage, freeze for up to 1 month.
- Thaw in refrigerator. Reheat per the above instructions.
- If the bread crumb mixture does not want to stick to the artichokes or the chicken, dip them egg first and then into the crumb mixture. Then dip it again in the eggs. This may require more egg.
Nutrition Information
Calories
265kcal
(13%)
Carbohydrates
11g
(4%)
Protein
25g
(50%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
103mg
(34%)
Sodium
604mg
(25%)
Potassium
394mg
(11%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
355IU
(7%)
Vitamin C
6mg
(7%)
Calcium
124mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 265
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 11g | 4% |
| Protein | 25g | 50% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 103mg | 34% |
| Sodium | 604mg | 25% |
| Potassium | 394mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 124mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.