Chicken Francese & Sautéed Spinach

Midweek easy cooking and a favorite spinach side dish with chicken Francese and a few ears of grilled corn on the cob, the corn just looked good from Florida and Bert had fresh spinach from the farm this week a glorious green color that I have never seen in a store spinach product, thanks to Bert ad her loyal crew they do a fabulous job with everything that they grow. Thanks to the whole gang!

I found an article about spinach in an NYT Magazine and I wanted to celebrate the beautiful spinach with touches of butter, salt, pepper, cream, nutmeg, and a pinch of pepper flakes.

SUPER SLOW-COOKED adapted from NY Times Magazine
With Cream
1+1/2 pounds spinach
Melt 2 tablespoons butter in a deep skillet over medium-low heat; add a quarter of the spinach and cook, stirring occasionally, until the spinach has absorbed the butter; then add another tablespoon butter and more spinach and stir; repeat until the spinach is all used.
Add 1 cup cream and cook until the cream is thick at least 15 minutes.
Optional: Grated nutmeg to taste.

There are several good recipes for the Chicken Francese and since we are just two it wasn’t such a tedious project and of course, having the ingredients set out and prepared always makes the process run smoothly. I always like to make extra sauce, but you can cut the sauce ingredients in half

Chicken Francese for Two

4 tablespoons EVOO, divided 2 for the sauté
4 tablespoons unsalted butter, divided 2 for the sauce
3 perfect portion chicken breasts pounded to about 1/4′ thickness or use chicken cutlets that should already be thin enough and cut in half if they are large
lemon pepper to season chicken and flour
salt to season chicken and flour
2-3 eggs whisked and seasoned with salt and pepper
1 heaping cup of flour
1 teaspoon granulated garlic
1 1/2 cups Italian seasoned panko crumbs
3 tablespoon parmesan
1+1/2 tablespoons minced parsley for the seasoned egg batter (extra for garnish)
3 tablespoons minced garlic
pinches of red pepper flakes
1 lemon zested and squeezed
1/4 cup white wine
1+1/2 cups chicken stock

Prepare your breading station, seasoned flour, seasoned eggs, and seasoned panko crumbs each in breading pans or dishes.

  • Dredge the chicken cutlets one at a time
  • Season the flour with salt, pepper, and a teaspoon of granulated garlic.
  • In the second try whisk the eggs, 2 tablespoons parmesan, 2 tablespoons of parsley, add a pinch of salt and pepper. Save 2 tablespoons for the sauce
  • Dredge each cutlet in the flour mixture and then dip into the egg mixture.
  • Heat oil over medium heat in a large skillet, when heated add 2 tablespoons of the butter.
  • Place the coated chicken into the hot skillet, 2 at a time.
  • Cook for about 4 minutes, or until golden on the first side
  • Flip and cook the other side until completely cooked through, about another 3 – 4 minutes.
  • I sautéed two at a time and remove them to a plate and continue on to make the sauce
  • To the skillet add the remaining 2 tablespoons of oil over medium heat
  • Add garlic and crushed red pepper, cook stirring until soft, about 3 minutes.
  • Add the reserved 2 tablespoons of seasoned flour, and mix completely. Stir and let cook for about 1 to 2 minutes
  • Add white wine and stock and bring to a boil. Reduce heat.
  • Stir in the lemon juice. Stir until slightly thickened.
  • Season with pinches of salt and pepper.
  • Remove the pan from the heat and stir in the remaining 2 tablespoons of butter. Whisk until the butter is melted into the sauce
  • Taste and adjust seasonings.
  • Place cutlets on a platter, and pour the sauce over the top.
  • Garnish with remaining parsley and a touch of parmesan cheese