Rachael Ray Chicken Francese And Wilted Spinach Recipes

Steps:

• Heat a skillet over medium heat. Add oil and garlic. Saute garlic in oil 2 or 3 minutes. Add spinach to the pan in stages. Fill the pan with leaves and turn leaves in warm oil until they wilt. Add more spinach to the skillet and repeat the process until all of the spinach is incorporated. Season the wilted spinach with salt and pepper and nutmeg, then serve.

Steps:

• 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.

Steps:

• Add oil and garlic to a large skillet. Cook over low heat, until garlic is cooked through. Remove garlic. Add spinach to pan, turning to wilt. Season with nutmeg, salt and pepper. Serve immediately.

Steps:

• Pick spinach free of large stems and coarsely chop. Heat a large skillet over moderate heat. Add extra-virgin olive oil, 1 turn of the pan, and garlic. Add spinach in bunches, wilting and turning leaves in the pan, until all of the spinach is incorporated. Season spinach with nutmeg, salt, and pepper, to taste.

Steps:

• Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet with 2 tablespoon extra-virgin olive oil, 2 turns of the pan, over medium-high heat. When oil ripples, add chicken and cook 3 minutes on each side then remove and let meat rest and cool.
• To the same skillet, add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. Melt butter into extra-virgin olive oil and add the shallots, garlic and capers. Saute 5 minutes then add white wine and reduce 30 seconds. Next, add the juice of 1 lemon and immediately add the spinach - mound up the pan. You will not be able to fit it all in there. Keep turning the spinach and wilting it down until you get it all in there then turn the heat off. Keep some leaves still a bit crisp to vary textures in your salad. Season the spinach with salt and pepper. Chop chicken into little bits and add to the warm salad. Toss to distribute and serve.

Steps:

• In a shallow dish, combine balsamic vinegar, 2 tablespoons olive oil and steak seasoning.
• Coat the chicken breasts in the mixture and set aside to marinate while you start the beans and spinach.
• Heat a large skillet over medium-high heat with the remaining 2 tablespoons oil.
• Add in onions, garlic, thyme, red pepper flakes, salt, pepper, and bay leaf.
• Cook/stir until the onions are a little brown, 3-4 minutes.
• Add the white wine and chicken stock, bring to a bubble, and cook 5 minutes.
• Heat another large skillet over med-high heat; when it is hot, add the chicken breast; cook 5-6 minutes on each side.
• Remove the chicken to a plate, cover loosely with foil and let rest a few minutes.
• Add cannellini beans to the skillet with the onions; stir to combine.
• Cook about 2 minutes or until beans are heated through.
• Turn off the heat and discard bay leaf; stir in the spinach, parsley, and lemon juice.
• Toss and stir until the spinach wilts.
• To serve: place a portion of the white beans and wilted spinach on each plate; thickly slice each chicken breast on an angle and arrange over the beans and spinach.