Chicken Francese with Capers and Artichokes
75% authentic · Italian-American
A flavorful twist on the traditional Chicken Francese, incorporating briny capers and tender artichoke hearts into the classic lemon-butter sauce for added depth and texture.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Chicken breast, boneless, skinless4
- All-purpose flour1/2 cup
- Eggs2 large
- Olive oil3 tablespoons
- Butter4 tablespoons
- Garlic, minced2 cloves
- Dry white wine1/2 cup
- Chicken broth1/2 cup
- Lemon juice, fresh1/4 cup
- Capers, drained2 tablespoons
- Artichoke hearts, quartered (canned or jarred)1 cup
- Fresh parsley, chopped2 tablespoons
- Saltto taste
- Black pepperto taste
Steps
- 1
Pound chicken breasts to about 1/4-inch thickness. Season with salt and pepper.
- 2
In a shallow dish, whisk together eggs with a pinch of salt and pepper.
- 3
In another shallow dish, combine flour with a pinch of salt and pepper.
- 4
Dredge each chicken cutlet first in flour, shaking off excess, then dip into the egg mixture.
- 5
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- 6
Cook chicken cutlets for 3-4 minutes per side until golden brown. Remove chicken and set aside.
- 7
Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Add minced garlic and sauté for 30 seconds.
- 8
Pour in white wine and scrape up browned bits. Simmer for 1-2 minutes.
- 9
Add chicken broth, lemon juice, capers, and artichoke hearts. Bring to a simmer.
- 10
Whisk in the remaining 1 tablespoon of butter until the sauce thickens slightly.
- 11
Return chicken to the skillet, spoon sauce over it, and simmer for 1-2 minutes.
- 12
Garnish with fresh parsley and serve.
