Rachael Ray Chicken Francese And Wilted Spinach - cooking recipe

Ingredients

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 white 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

Preparation

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.