Steamed Artichokes with Lemon Butter, Chicken Francaise with Sauteed Spinach and Arugula

I thought I'd go with a classic tonight.  Chicken Francaise.  The chicken preparation was one of the first techniques Abdoo ever taught me.

Steamed Artichokes with Lemon Butter

- 3 large artichokes
- corn stock (substitute veg, chicken, white wine or butter
- juice of one lemon
- franks hot sauce

Snip the tops of the leaves off the artichokes.  They are kind of sharp.  Cut off the stems, and tops of the artichokes.  Add them to a pressure cooker.  Add about an inch of liquid.  I used corn stock, the juice of 1 lemon, and a few squirts of franks hot sauce.  Season liquid with salt and pepper.  Toss in the lemon rind for additional flavor.  Seal pressure cooker and let it go for 17 minutes (approx).  You can do this in a pot if you don't have a pressure cooker but it would take about 45 minutes.

Mix 1 tablespoon of melted butter, a squirt of lemon juice and a touch of oil for a dipping sauce.

Strain and reserve cooking liquid for use in chicken francaise sauce

Sauteed Spinach and Arugula

- 2 bags pre-washed Spinach Arugula Blend

- 4 cloves garlic

- white wine

- olive oil

Chop the garlic.  Add a few table spoons of oil.  Add garlic and sautee.  Add a few splashes of white wine to create steam.  Add the Spinach and Arugula.  Cover.  When the greens decrease by half, remove lid, season and allow liquid to evaporate.  Feel free to add a touch of vinegar or citrus.  I squirted a wedge of lemon juice into the greens at the very end.

Chicken Francaise

- 3 chicken breasts
- 2 eggs
- reserved liquid from artichoke dish or
     - juice of one lemon
     - 1/2 cup chicken stock
     - 1/2 cup white wine
- flour
- garlic powder, salt, pepper
- 1 tablespoon butter
- handful of parsley

Pound out chicken breasts to 1/4 inch thick.  Season with garlic powder, salt and pepper.

Dredge the chicken in flour and shake off excess.  This is one of the few situations where I do not season the flour.  You get better results seasoning chicken directly and flour coats over it.  Preheat a pan and add a thin coat of olive oil.  Beat the eggs.  Dip chicken into the eggs and let excess drip off.  Gently sautee chicken for 2 minutes per side.  You should have a nice golden brown color. 

Remove chicken to rest, drain excess oil (leave just a little) and wipe out any crumbs.  Add flour to make a light roux.  It will thicken sauce.  Add your liquid whether it be artichoke liquid or wine, stock, butter and lemon juice.  Bring to boil.  Taste and season with salt and pepper.  Add the chicken and simmer in sauce for 3-5 minutes.  Chop the parsley, remove chicken, plate spinach/arugula and chicken.  Turn off heat, add the parsley and sauce your plate.

Enjoy!