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If you love chicken piccata, this is your dish. The only main difference is that for Francese, the chicken breast is dipped first in flour, then in an egg mixture, before being cooked (piccata is the other way around). Oh, and piccata has capers. Usually this dish is made with chicken OR artichoke, but I say more is more, so I did both. Super simple to make, and you can upgrade it even more by adding a side of pasta to sop up all the creamy sauce. Add chili flakes if you wanna spice it up!
4 skinless, boneless chicken breast halves (about 1 ¾ pounds)
4 tablespoons kosher salt, pus more for dry-brining the chicken
1 cup flour
2 eggs
3 tablespoons finely grated Parmigiano Reggiano cheese
4 tablespoons butter cut into 4 pieces
4 tablespoons olive oil
1 tablespoons minced garlic
½ cup dry vermouth or white wine
⅓ cup chicken stock
½ cup half & half
1 (14-ounce) can quartered artichoke hearts, drained
2 tablespoons lemon juice
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