Chicken and Artichoke Francese Recipe (2024)

I mainly followed the directions, liked the outcome and will make this again however the last step that instructs you to reheat the chicken and artichokes, in the sauce for 5 minutes, made my chicken and artichokes soggy. I prefer, if I am going to the trouble to make something with a nice crispy coating, to keep it crispy. Did anyone else have this result? Is it supposed to be like that? In the future I will keep the fried ingredients warm, make the sauce and spoon it overtop before serving.

A very similar dish, Giuliano Bugialli's Petti di pollo alla foirentina, has been my favorite for many years. First I made it with fresh artichokes, but then discovered frozen and my life improved. (At least my cooking life.) The combination of chicken, artichokes, and lemon is simply delicious.

I think “repeat the entire process with the chicken” means use the flour and egg on the chicken too. But I’ve never seen a recipe that calls for coating food with the egg as the final coating. I’ve only seen egg/flour or flour/egg/crumbs. What kind of crust does this make? Wouldn’t it just look/taste like the chicken & artichokes were wrapped in tiny omelets? Or wouldn’t the egg burn?

Rebecca with Chicen Francese recipes you "only" flour & dip in egg wash. For those that complained about not being crisp, it's not supposed to be crisp! No Chicken Francese is crisp!

Wow! Two thumbs up! Easy to make. Kids loved it. Did I mention it's delicious?

It was tasty but wowza, what a potchke. I agree with others that the fried lemons were just ok. The sauce was really nice though. I served it over angel hair pasta and there was enough sauce to dress the pasta. One issue is that because everything is fried in the same batter and you cut the chicken into two-inch slices, the chicken and artichokes are indistinguishable in the end product. If I made this again I would keep them separate so I could apportion the plates more dependably.

Agree with other posters here that if you’re making all these crispy bites, having them simmer in the sauce would defeat all that effort. Keep those elements warm and just pour the sauce over when serving seems a smart route to take…

Just finished dinner, wonderful, different, a break from the ordinary. Just follow the recipe, prepare all the ingredients before and it will time perfectly. But:I ran out of flour with the artichokes, not sure but use more flour???Also, the fried lemons, not worth the effort.

The egg battering of everything was too much. The flour dredge would have been enough. I did not fry the sliced lemons, but added them to the sauce after the chicken broth and this added a nice, lemony flavor to the whole dish. It was tasty, but not the healthiest of dishes, so might not make it again just based on this.

My mom used to make a dish like this. It also had small, whole shallots with caramelized edges.

I cooked this as instructed. It was an egg-y mess and lacked taste. Not worth the effort.

I'm guessing that some commenters have never had anything 'francaise'. Every recipe for 'francaise, whatever it is, means that you dredge it in flour, and then egg, before frying it. In fact, it is how I prepare eggplant for eggplant parmigiana; no breadcrumbs for me. My goodness, such innocence. Please acquaint yourselves by googling 'chicken francaise, for instance. You will see that the process in the recipe is a well-known method.

Rebecca, the outer coating of egg makes for a crispier coating. I like to just use the egg white lightly eaten so that it isn’t too gelatinous. A little bit like a tempura… And Linda I agree. I like to make the sauce and simply lie the crispy ingredients on top. One Hass to make sure the chicken is cooked through to use this strategy though. Making sure the pieces are thin helps.

Please note that if you decide to omit the 5 minutes of reheat, your chicken may still be raw. Consider the reheat or brown the chicken for greater than 3 minutes per side.

Frying the second lemon was a waste of lemon to only use as a garnish...especially the next day when I needed a lemon and no longer had one

I follwed the recipe exactly. I thought this sounded good. I was mistaken. This dish is bland, except for the lemon and salt which are overwhelming. The artichoke hearts are not good in this dish. They too overwhelm. I should have known this was going to be bad when I could smell absolutely nothing but cooking oil as I cooked. No chicken, no seasonings, just hot oil. This is going in my Never Again pile. Save yourself the ingredients and time.

Made this with King Arthur GF one for one flour - turned out great!

Way too much work for what it is. I'd use thin cutlets next time, not bother with frying the lemons, or perhaps even the artichokes.

I wanted less mess and something quick so I skipped the whole battering and frying process. I just threw the raw chicken and artichoke in the sauce until cooked. It turned out delicious. If you're crunched for time or feeling lazy, skip the frying!

Has anyone tried with GF flour?

This did not turn out well despite following all directions including some of the reader tips for enhancing flavor. Funny, the lemons were the only hit!

Made this tonight for dinner. It was a big hit! Plated spaghetti first, then sauce, then chicken and artichokes, but next time I might try putting the chicken and artichokes in the sauce for a few minutes to see the difference.

I’d have loved a little more lemon zing! Go for more lemon juice and lemon rind.

Truly delicious meal. It’s a bit of a project though. It took two of us over 90 minutes. Worth the effort though!!!!

Fabulous! Made this for friends and loved it. Easy to make as well.

Does anyone think that this would come out nice if skipping the entire flour/egg batter and just saute the chicken and artichokes with the lemon and other sauce ingredients? Perhaps add some corn starch to thicken?

Well worth the time; served with orzo and mixed veggies, all in the same bowl! Cut down on some of the salt; used Better Than Bullion so I could gage the salt amount, worked out fine using less salt. Delicious!

I loved this dish. I'm crazy about artichokes to start with. I think I may have breaded them too much because I didn't have much left for the chicken. Also, overlooked the fact that the lemons needed frying too. None of that mattered. I was still able to eat some and freeze some.

I made this last night, and thought it odd that the egg dip was AFTER the flour, but realized that eggs are the key to francese sauce. I used frozen art hearts, much easier. Ran out of eggs and used four not three. Important to let butter and flour brown!! I totally agree that the fried chicken and art hearts should not cook in the sauce but should retain their crisp-ness by just pouring sauce over. Keep warm in low oven. Too much fried food for me to be healthy, so maybe every two months

Oh boy. This was incredibly time consuming.