Rachael Ray Chicken Francese And Wilted Spinach Recipes

RACHAEL RAY CHICKEN FRANCESE AND WILTED SPINACH

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.

JOHN COOKS FOR VDAY! GET THE CHICKEN SALTIMBOCCA RECIPE HE MADE FOR RACH

Steps:

• Season chicken with salt and pepper
• Layer 2 to 3 slices of prosciutto on top of each chicken cutlet and place 2 large sage leaves on top of the prosciutto
• Use toothpicks to thread the sage in place on top of the prosciutto
• Place the flour on a dish or plate and very lightly dredge each piece of chicken, prosciutto and sage
• Heat approximately 1 tablespoon each of EVOO and butter (enough to coat the bottom) in a large nonstick skillet over moderate heat
• Fry cutlets 2 at a time so not to overcrowd the pan, prosciutto-side down, until crisp, 3 or 4 minutes
• Flip cutlets and cook on the other side for a minute or 2
• Transfer to a large platter
• Pour out the excess oil, wipe out pan and repeat the frying process until all chicken is cooked
• Carefully remove toothpicks and gently cover chicken with foil
• Return the pan to the heat
• Add Marsala or wine, 1 clove crushed garlic, and reduce by half
• Add stock and reduce by half again
• Pour over chicken and replace foil
• For the spinach, return pan to heat
• Add EVOO, 2 turns of the pan, and grated garlic
• When garlic starts to bubble, wilt in the spinach
• Season spinach with salt, pepper and nutmeg
• Squeeze juice of a lemon over spinach and remove from heat
• To plate, put a bed of spinach on one side of the plate and place the saltimbocca across the spinach toward the other side of the plate

WILTED SPINACH WITH GARLIC

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.

WILTED SPINACH WITH GARLIC AND OIL

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.

CHICKEN FRANCESE WITH GREMOLATA BY RACHAEL RAY

Steps:

• Set oven to 300 degrees.
• Prepare pot with boiling water and cook pasta until just done.
• Combine lemon zest, parsley, anchovy if using, garlic. Set aside.
• Put flour in one dish and beaten eggs in another.
• Dredge seasoned chicken in flour and then in egg.
• Heat a large pan to medium high heat and add 3 tablespoons oil and 2 tablespoons butter.
• Fry the meat in mixture until just done.
• Place on a platter in warm oven.
• In pan with remaining oil/butter, add wine/stock/lemon juice.
• Reduce while pasta is cooking.
• Add half of the parsley mixture.
• Melt the remaining 2 tablespoons butter in sauce.
• When pasta is done, drain and add to the sauce in the pan, along with the spinach and basil.
• Warm until vegetables are wilted.
• Place chicken on warmed dinner plates.
• Top each with some of the reserved parsley mixture and serve with the pasta on the side.