Rachael Ray Chicken Francese And Wilted Spinach

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 lbs chicken breasts, cutlets
• 1 lb spinach, coarsely chopped (washed 3 times, stems removed)
• 2 teaspoons poultry seasoning
• 1/2 cup all-purpose flour
• 2 large eggs, plus
• 1 egg yolk
• 4 tablespoons extra virgin olive oil
• 3 tablespoons unsalted butter
• 3 garlic cloves (1 crushed, 2 chopped)
• 1/2 cup dry wine
• 1/4 teaspoon nutmeg, grated
• flat leaf parsley, finely chopped (about a handful)
• salt and black pepper
• 1 dash milk or 1 dash half-and-half

Recipe

• 1 season chicken cutlets with salt, pepper, and poultry seasoning.
• 2 dredge the chicken in flour.
• 3 in a small bowl, beat the eggs and egg yolk with milk or half-and-half.
• 4 heat a large skillet over medium-high heat.
• 5 add 2 tablespoons of evoo and 2 tablespoons of butter to skillet.
• 6 when heated add the crushed garlic, fry until aromatic.
• 7 coat the chicken in the egg and milk mixture and fry on both sides for about 7-8 minutes.
• 8 transfer chicken to plate and keep warm.
• 9 add wine to the skillet, reduce for 1 minute.
• 10 add the remaining tablespoon of butter, and parsley to the pan.
• 11 pour sauce over chicken.
• 12 bring skillet back to heat and add remaining 2 tablespoons of evoo.
• 13 add garlic and saute for about 1 minute.
• 14 add the spinach, toss to coat with the oil, keep tossing until spinach becomes wilted.
• 15 add nutmeg, salt and pepper to taste.
• 16 server chicken along side the spinach.
• 17 pass crusty bread around.