Chicken Artichoke French or Chicken Francese is easy and delicious! A half a ton of Asiago is what makes this recipe so good! I had no idea that this recipe is also known as Chicken Rochester. Growing up in the Rochester, NY region, I just thought everyone on the planet knew of and enjoyed this amazingly delicious recipe!
We have a local Italian restaurant in Rochester called Pasta Villa. Every time out -of- towners ask me where to go for good Italian food in town, I direct them to Pasta Villa. Apparently, everyone else does the same because there is almost always a wait. On Fridays you can barely get in the door! Whenever I go there I go with the intention of have something else on the menu. The Beans and Greens are fantastic, the Fra Diavolo is to die for, the Marsala is superior, etc, etc. Inevitably, I look at the menu, see the Chicken or Artichoke French and end up ordering it! I just can’t help myself! My friend Dawn gave me this recipe and it is SUPER! And.. Oh sooo easy!
There are several different versions of where this Italian-American dish originated. Some credit immigrants bringing the recipe up to the Rochester region from New York City. Others suggest that it was adapted by Chef James “Vincenzo” Cianciola, in the 1970’s from Veal Francese, due to picketing and calls for a boycott to his restaurant, (due the fact he was using veal) The Brown Derby. No matter it’s origin, it has stuck to Rochester! Thankfully!!
How to Make Chicken Artichoke French
The chicken is usually pounded out breasts, thin, but I like using thighs, as well. It is dipped in milk, then bread crumbs and cheese, then eggs! So that the egg is on the outside layer! The sauce is a lemon-butter wine sauce! To die for!
The Artichoke French is usually served separate from the Chicken French, but we love the combination of the two in the same dish! The artichokes add such a pleasant tang!
This Chicken Capri Parmigiana is another popular, chicken and pasta dish on BCC! I hope you like the recipe for Chicken Artichoke French! Give it a try! Thanks for stopping by! Don’t forget to sign up for the mailing list so that you don’t miss any of my delicious recipes!
Chicken Artichoke French
- 14 oz Artichokes in water canned
- 10 Chicken thighs or other meaty pieces
- 4 c Bread crumbs
- 1 1/2 c milk
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 2 tsp Oregano
- 1/4 c Pecorino romano
- 1/2 c Asiago
- 7 eggs
- Olive oil for frying (about 1 cup)
- 1 lemon for adding juice at the end of the cooking process
- 4 c chicken broth
- 1 1/2 c dry white wine
- 3 Tbsp butter
- 1 Tbsp garlic
- 1 c Asiago
- 1/2 c Pecorino Romano
- juice of 1 lemon
- Preheat oven to 350. Combine bread crumbs with seasonings and a handful of each cheese.
- Dredge chicken and artichokes in milk, draining off excess
- then bread crumbs, pressing to adhere lots of cheese and crumbs.
- Finally, dip in eggs.
- Saute until brown in olive oil, on first side.
- Be careful not to lose coating when you turn them.
- Place in 2 9x13 inch baking dishes.
- Add chicken broth and wine to the pan you browned chicken in.
- Add butter and minced garlic cloves and simmer about 10 minutes.
- Add lemon juice and simmer 10 minutes.
- Bake covered about 1/2 hour.
- Uncover and top with both cheeses, especially asiago and bake uncovered until melted.
- Squeeze more lemon juice over top.
- Goes well with mashed potatoes or pasta.
Originally Published 1/31/2015