Chicken Artichoke French

Parsley topped chicken French on a bed of pasta.

3 from 1 vote

Chicken French or Chicken Rochester is an easy weeknight dinner that originated in Rochester, NY. It is a delicious combination of wine, cheese and lemon for a fast meal.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 265kcal

Author Beth Neels

Cost $4

Equipment

Ingredients

4 Artichokes in water canned
4 Chicken breasts, chicken cutlets or other meaty pieces
½ cup flour
½ cup fine bread crumbs
½ teaspoon garlic, granulated
½ teaspoon Onion powder
½ teaspoon oregano, dried
½ teaspoon salt and pepper to taste
1 tablespoon Pecorino romano
1/2 tablespoon Asiago
2 large eggs
2 tablespoons Olive oil for frying
1 lemon for adding juice at the end of the cooking process

For sauce

1½ cups chicken broth
½ cup dry white wine
1½ tablespoon Butter
½ tablespoon garlic
½ cup Asiago
¼ cup Pecorino romano
juice of 1 lemon

US Customary - Metric

Instructions

Preheat oven to 350. Heat the oil in a large skillet. Combine the bread crumbs, flour, seasonings and cheese.
½ cup flour, ½ cup fine bread crumbs, ½ teaspoon garlic, granulated, ½ teaspoon Onion powder, ½ teaspoon oregano, dried, 1 tablespoon Pecorino romano, 1/2 tablespoon Asiago, ½ teaspoon salt and pepper to taste
Dredge the chicken and artichokes in the bread crumb mixture, pressing to adhere lots of cheese and crumbs.
4 Artichokes in water, 4 Chicken breasts, chicken cutlets
Dip them in beaten eggs seasoned with a bit of salt and pepper.
2 large eggs
Saute until brown in olive oil, on first side.
2 tablespoons Olive oil for frying
Be careful not to lose coating when you turn them.
Remove the chicken from the skillet to a plate.
Add the chicken broth and wine to the pan you browned chicken in. Scrape the bottom of the pan.
1½ cups chicken broth, ½ cup dry white wine
Add the butter and minced garlic cloves and simmer for about 10 minutes.
1½ tablespoon Butter, ½ tablespoon garlic
Add lemon juice and simmer for ten more minutes. Add the chicken back to the sauce. Check the internal temperature. It should be 165°F. If it is, add the cheeses to the top and bake until it's melted.
1 lemon for adding juice at the end of the cooking process
If not, bake it covered for about 10 minutes until the chicken is done.
Uncover and top with both cheeses, especially asiago and bake uncovered until melted.
½ cup Asiago, ¼ cup Pecorino romano
Squeeze more lemon juice over top.
juice of 1 lemon
Goes well with mashed potatoes or pasta and a green salad.

Notes

Leftovers can be refrigerated for 3-4 days.

Reheat in microwave until hot or bake it for 20-25 minutes at 350°F.

For longer storage, freeze for up to 1 month.

Thaw in refrigerator. Reheat per the above instructions.

If the bread crumb mixture does not want to stick to the artichokes or the chicken, dip them egg first and then into the crumb mixture. Then dip it again in the eggs. This may require more egg.

Nutrition