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Chicken & Artichoke Francese
  • SERVES:2
  • PREP: 30 mins
  • TOTAL TIME: 24 hours (including brining chicken)

This quick, creamy, lemony chicken will please EVERYONE! (Except veggies and vegans.) But everyone else, yes. Super pleased!

  • 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
  • cup chicken stock
  • ½ cup half & half
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 2 tablespoons lemon juice

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