CHICKEN & ARTICHOKE FRENCH

 CHICKEN & ARTICHOKE FRENCH

INGREDIENTS:

Sauce: 6 cloves chopped garlic, 3 tbs butter, 1/2 cup sherry (I used cream this time), 1/2 cup white wine (I used chardonnay), 1 cup chicken stock, 1/2 cup fresh lemon juice, 1 tsp pepper, 1 tbs brown sugar

Flour mix: 3 cups flour, 1 tsp salt & pepper

Egg mix: 3 eggs, 1 tbs brown sugar, 3 tbs grated parmesan cheese (mix well)

Canola oil for frying

1 can 14 ounce artichoke hearts (5-7 count) - drained

1 pound boneless chicken breasts - pounded

Fresh parsley and a slice lemon to garnish

For the sauce, I sautéed the garlic in the butter until soft, mixed everything else and kept on a low simmer

Meanwhile, I heated enough oil to cover the pan, I dipped the chicken in the flour then egg and cooked on a high heat until browned (about 5 minutes per side) I drained the chicken on a plate covered in paper towels to remove the excess oil, transferred to a cookie sheet and then put in a preheated oven set at 200 while I did the same thing with the artichokes. When the artichokes were browned, I set them on some paper towels also but kept them out of the oven. I had a little excess oil in the pan so I discarded it in an old coffee can I reserve for extra cooking oil.

At this point I added the sauce to the pan on a medium low heat and tasted it again to make sure I liked it (which I did), added the chicken and artichokes and simmered for 10 minutes. 

I really like how this Rochester original turned out and I know you will too!