JTK
my 4 boys!
Member since 6/06 7396 total posts
Name:
Kristi
|
Re: Please post your Chicken Francaise Recipes
Here's rachael ray's chicken francese and wilted spinach
1 1/2 chicken breast cutlets
Salt and freshly ground black pepper
2 teaspoons poultry seasoning
1/2 cup all-purpose flour
2 large eggs plus 1 egg yolk
4 tablespoons of extra virgin olive oil
3 tablespoons of unsalted butter
3 garlic cloves, 1 crushed, 2 chopped
1/2 cup dry white wine
handful of fresh flat leaf parsley, finely chopped
1/4 teaspoon grated nutmeg
splash of milk
1 pound triple washed spinach, tough stems removed, coarsely chopped
preheat a large nonstick skillet over medium to medium high heat. Season the chicken cutlets with salt and pepper and poultry seasoning. Dredge the chicken in flour. In a small bowl, beat the eggs and egg yolk with milk and season with a little salt. Add 2 tablesppoons of the extra virgin olive oil to the skillet, then add 2 tablesppoons of the butter, cut into small pieces. when the butter melts into the oil, add the crushed clove of garlic to the skillet. when the garlic speaks by sizzling in the oil, coat the chicken in the egg mixture, then add to the hot pan. cook the chicken on both sides until just golden, 6 to 7 minutes total. transfer the chicken to a plate and tent loosely with foil to retain the heat. add the wine to the pan and deglaze by whisking up the drippings. reduce the wine for 1 minute. then add the remaining tablespoon of butter and the parsley to the pan. pour the sauce over the chicken.
return the skillet to the heat. add the remaining 2 tablespoons of extra virgin olive oil, then add the chopped garlic and let it come to a sizzle. wilt in the spinach, turning it to coat in the oil, and season it with salt, pepper, and nutmeg. serve the spinach alongside the chicken francese.
|
