Time Consuming Chicken Francese with Wilted Spinach

   I am starting to think Rachael Ray is a witch. There is no way these meals can be made in 30 minutes OR be counted as a meal you can make "any day" quick and easy. This little ditty came from her "365 No Repeats" recipe. No promise of 30 minutes, I get that. But damn.

• 1 1/2 pounds chicken breast cutlets (I actually used smaller pieces meant for a stir fry. That's what I had)
• 2 tsp poultry seasoning
• 1/2 cup all purpose flour
• 2 large eggs plus 1 egg yolk- this didn't go smoothly. It was more like 2 and 2/3 eggs and 3 yolks. Oops.I overshot my landing.  
• A splash of milk or half-n-half - I used milk.
• 4 tbsp unsalted butter
• 3 garlic cloves, 1 crushed, 2 chopped (doesn't really make a diff in my humble opinion)
• 1/2 cup dry white wine - Shop Rite brand cooking wine? Does just fine.
• A handful of fresh flat-leaf parsley - try not to buy a second bulk of parsley like I did not realizing I had it already.
• 1 pound spinach, tough stems removed, coarsely chopped (takes forever)
• 1/4 tsp grated nutmeg
• crusty Italian bread for mopping up the sauce (Nah. Serve with pasta. Not enough sauce for that, Rach)

Do it up:

Preheat a large skillet over medium-high heat. Season the chicken cutlets with salt and pepper and the poultry seasoning.

ODB liked it raw, too. (May he rest in peace)

   Dredge the chicken in flour. In a small bowl, beat the eggs and egg yolk with the splash of milk or half-n-half and season with a little salt.

   Add 2 tbsp olive oil to the skillet, then add 2 tbsp of butter. When the butter melts into the oil, add the crushed garlic clove to the skillet. When the garlic sizzles in the oil, coat the chicken in the egg mixture, then add to the hot pan. Cook the chicken on both sides until golden, 6-7 minutes total (lies. it took longer).

   Transfer the chicken to a plate and tent loosely with foil to keep warm. Add the wine, step back, and deglaze (I hope that means "scrape" because that's all this B did) the pan by whisking up the drippings. Reduce the wine for 1 minute, then add the remaining tbsp of butter and the parsley to the pan. Pour the sauce over the chicken.

OMG, right? Makes you want chicken NOW.

Return the skillet to the heat. Add the remaining 2 tbsp olive oil, then add the chopped garlic and let it sizzle. Wilt in the spinach, turning it to coat, and season with the salt and pepper, and nutmeg.

  

   Serve the spinach alongside the Chicken Francese and the crusty Italian bread to mop up the sauce (I hate when she says stuff like that. Pour it over pasta, instead).

   It came out very tasty. I really enjoyed it! Maybe more sauce next time though. I might double what Ms. Ray says.