Description
Delicious and easy lemon-infused breaded chicken with artichokes.
Ingredients
- FOR THE CHICKEN:
- 1-½ cup Milk
- 7 Eggs
- 4 cups Bread Crumbs
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 teaspoons Oregano
- ¼ cups Pecorino Romano Cheese, Grated
- ½ cups Asiago Cheese, Grated
- ¼ cups Olive Oil, Up To Double The Amount As Needed
- 10 pieces Chicken Thighs, Or Other Meaty Pieces
- 1 can (14 Oz. Size) Artichokes In Water, Drained And Patted Dry
- FOR THE SAUCE:
- 4 cups Chicken Broth
- 1-½ cup Dry White Wine
- 3 Tablespoons Butter
- 1 Tablespoon Minced Garlic
- 1 Lemon, Juiced, Plus More To Serve
- 1 cup Asiago, Grated
- ½ cups Pecorino Romano, Grated
Preparation
Preheat oven to 350ºF. Prepare two 9×13 baking dishes, and three medium bowls or shallow containers for the dredging station.
Into one bowl, pour the milk. In a second bowl, lightly beat the eggs. In the third bowl, combine breadcrumbs with seasonings and cheeses.
In a heavy-bottomed skillet over medium-high heat, heat olive oil, making sure you have about 1/4 inch of oil for frying. Dredge chicken and artichokes in milk, then breadcrumbs, then in eggs. Fry until brown on all sides. Be careful not to lose the coating when you turn them. Place cooked chicken and artichokes in the prepared 9×13 baking dishes.
For the sauce, add chicken broth and wine into the pan used to brown the chicken. Add butter and minced garlic, simmer about 10 minutes. Add lemon juice and simmer 5 minutes.
Pour sauce over chicken and artichokes. Cover dishes with foil and bake for about 1/2 hour. Uncover and top with both cheeses. Bake uncovered until cheese is melted.
Squeeze additional lemon juice over top and serve. Goes well with mashed potatoes.
