Chicken Francese and Wilted Spinach

Preparation

1. Step 1

   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 (twice around the pan), 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.

   Step 2

   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.

2. Tidbit

   Step 3

   My mama loves an Italian liqueur called limoncello. Basically, it’s a lemon vodka concoction; it’s sweet and citrusy and too easy to drink! One night out in an opera-themed supper club, Mama was spied enjoying many encores of limoncello after the fat lady had sung! Ever since that night, Mama has been referred to as Mamacello. Limoncello is very affordable and is available in most liquor stores. If kept well chilled (I keep mine in the freezer), limoncello can stand alone as a great after-dinner treat, or try it drizzled over lemon sorbet or vanilla ice cream for a quick and spectacular dessert!