1 1/2 pounds 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
A splash of milk or half-and-half
4 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
3 garlic cloves, 1 crushed, 2 chopped
1/2 cup dry white wine
A handful of fresh flat-leaf parsley, finely chopped
1 pound triple-washed spinach, tough stems removed, coarsely chopped
1/4 teaspoon grated nutmeg
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 or half-and-half and season with a little salt.
Add 2 tablespoons of the EVOO to the skillet, then add 2 tablespoons 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 EVOO, then add the chopped garlic and let it come to a sizzle. Wilt in the spinach, turning it to coat in the EVOO, and season it with salt, pepper, and nutmeg. Serve the spinach alongside the chicken francese. Pass crusty bread to mop up the sauce.
I cooked this for dinner last night before I went to my conference. I actually ate it and it tasted pretty good, despite my no appetite for chicken lately. Something funny about this recipe: the first mention of bread is at the end of the recipe, so of course I forgot it. So I just went ahead and added it to the ingredient list. I did halve the recipe, since I was going to be away at my conference, and wouldn't be here to eat leftovers.