Chicken Artichoke French
Simply delicious Chicken French!
Servings 10 servings
- 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.
Leftovers can be refrigerated for 3-4 days.
Reheat in microwave until hot.
For longer storage, freeze up to 1 months.
Thaw in refrigerator. Reheat per above instructions.
Calories: 684kcal | Carbohydrates: 38g | Protein: 37g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 256mg | Sodium: 1320mg | Potassium: 529mg | Fiber: 2g | Sugar: 5g | Vitamin A: 965IU | Vitamin C: 15.2mg | Calcium: 427mg | Iron: 4.2mg