Rachael Ray Chicken Francese and Wilted Spinach

Recipe by daisygrl64
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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