Rachael Ray Chicken Francese and Wilted Spinach

READY IN: 1hr 10mins
Recipe by daisygrl64

From Rachael Ray's 30 Minute Meal cookbook. I have not tried this yet so Preparation & Cooking time is approximate.

Top Review by bobnan76

Great, but I changed the sauce. It seemed a little flavorless, so I added a generous amount of low sodium "Better that Bouillon" chicken flavor, and a splash of heavy cream rather than butter at the end. The result was a less "fatty" sauce" in which the chicken can be brought back up to het is yo are frying ahead of time, or making a large amount.

Ingredients Nutrition

Directions

  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.

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