Chicken Portofino

Chicken Portofino is a dish I used to make years ago, and when I recently looked up recipes, none of them matched the way I remembered making it. Most versions leaned creamy, but this one is built more like a francese — bright with lemon and white wine, finished with Parmesan and artichoke hearts. This is my version: crisp chicken, a balanced sauce, and plenty of flavor without heaviness.

Ingredients

• 4 chicken breasts, trimmed and lightly pounded to even thickness

• Olive oil, for frying

• Salt and black pepper, to taste

• All-purpose flour, for dredging

• 2 eggs, beaten

• ½ cup plain breadcrumbs

• ¼ cup grated Parmesan cheese

• Fresh parsley, chopped

Sauce

• 2 teaspoons shallot or onion, finely minced

• Juice of 1 lemon

• 4 ounces dry white wine

• 1 cup chicken stock

• 1 tablespoon blond roux

(or cornstarch mixed with water)

• 1 can artichoke hearts, plus about half the liquid

• ¼ cup grated Parmesan cheese

• 2 tablespoons butter

• Fresh parsley, chopped

Instructions

Prepare the Chicken

1. In a shallow bowl, mix the breadcrumbs with Parmesan, salt, pepper, and a handful of chopped parsley.

2. Season the chicken lightly with salt and pepper.

3. Dredge each piece in flour, shaking off excess, then dip into the egg wash, and coat thoroughly with the breadcrumb mixture.

4. Heat olive oil in a wide pan over medium heat. Fry the chicken until golden and cooked through, turning once. Remove and set aside.

Make the Sauce

1. In a separate pan, lightly sauté the shallot or onion in a small amount of oil until softened.

2. Raise the heat and add the white wine and lemon juice. Reduce by about half.

3. Add the chicken stock, artichoke hearts, and some of the artichoke liquid.

4. Stir in the Parmesan cheese, then thicken with the roux or cornstarch mixture until the sauce lightly coats the back of a spoon.

5. Finish by stirring in the butter until melted and smooth.

To Serve

Spoon the sauce generously over the chicken and finish with chopped parsley. Serve immediately.

Notes & Tips

• Keep the oil hot when frying so the coating stays crisp.

• Use a dry white wine — nothing sweet.

• The sauce should be bright and balanced, not heavy.

Related Recipes

If you enjoy this dish, you may also like Classic Chicken Paprikash or my Immune-Boosting Mushroom Soup.