Recipe: Chicken Franchaise with Artichoke hearts, etc.
This is a family recipe and sooo good so I thought I should share:
2 packages of thin boneless chicken cutlets (or pound thin if you cant find cutlets)
flour
few dashes of parmesan
eggs
salt, pepper
olive oil
1 package of fresh mushrooms
1-2 cans of canned artichoke hearts (not marinated)
1 jar of capers (in olive section of supermarket)
1 jar of sundried tomatoes
1 sliced lemon (slice into rounds)
1 can of chicken broth
1/2 cup of white wine
1 stick of butter
juice of a lemon
Heat olive oil and 1/2 stick butter in large pan or electric skillet. Whisk egg, salt, pepper, dash of parmesan and a few tbs of lemon juice. Flour chicken, dip in egg mixture and fry on both sides until golden. Drain on paper towels and then put in pyrex and place in oven on warm.
Now wipe plan clean and put fresh oil and 1/2 stick butter (this is what I do) or leave oil that was in there. Add in remaining ingredients: and feel free to eliminate any of these veggies if you dont like them: mushrooms, artichoke hearts, capers, sundried tomatoes, lemon rounds, remaining fresh lemon juice, chicken broth, white wine, additional salt and pepper and simmer for 15-20 min until the mushrooms are soft. Pour this mixture over chicken in pyrex and serve. It would probably be good over rice but we usually have it plain or with a side of brocolli rabe. ENJOY!
2 packages of thin boneless chicken cutlets (or pound thin if you cant find cutlets)
flour
few dashes of parmesan
eggs
salt, pepper
olive oil
1 package of fresh mushrooms
1-2 cans of canned artichoke hearts (not marinated)
1 jar of capers (in olive section of supermarket)
1 jar of sundried tomatoes
1 sliced lemon (slice into rounds)
1 can of chicken broth
1/2 cup of white wine
1 stick of butter
juice of a lemon
Heat olive oil and 1/2 stick butter in large pan or electric skillet. Whisk egg, salt, pepper, dash of parmesan and a few tbs of lemon juice. Flour chicken, dip in egg mixture and fry on both sides until golden. Drain on paper towels and then put in pyrex and place in oven on warm.
Now wipe plan clean and put fresh oil and 1/2 stick butter (this is what I do) or leave oil that was in there. Add in remaining ingredients: and feel free to eliminate any of these veggies if you dont like them: mushrooms, artichoke hearts, capers, sundried tomatoes, lemon rounds, remaining fresh lemon juice, chicken broth, white wine, additional salt and pepper and simmer for 15-20 min until the mushrooms are soft. Pour this mixture over chicken in pyrex and serve. It would probably be good over rice but we usually have it plain or with a side of brocolli rabe. ENJOY!
