Rachael Ray Chicken Francese And Wilted Spinach Food

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WILTED SPINACH AND GARLIC



Wilted Spinach and Garlic image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 5

2 (16 ounce) packages triple washed fresh spinach
1 tablespoon extra-virgin olive oil
3 cloves garlic, crushed and split away from skins
2 pinches ground nutmeg or fresh grated nutmeg, about 1 /4 teaspoon
Coarse salt and pepper

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.

CHICKEN FRANCESE



Chicken Francese image

Similar to Piccata, but little differences make this chicken dinner stand on its own

Provided by Curtis Stone

Number Of Ingredients 21

2/3 cup all-purpose flour
2 eggs
large
2 tablespoons water
Salt and pepper
4 chicken breasts
boneless skinless cut horizontally to form 8 flat fillets then pounded to even 1/4- to 1/2-inch thick
4 tablespoons butter
divided
3 tablespoons olive oil
extra-virgin
2 cloves garlic
finely chopped
1 cup chicken stock
reduced-sodium
1/2 cup dry white wine
1 lemon
1/2 thinly sliced and seeded
1/2 juiced
1 1/2 tablespoons parsley
chopped flat-leaf

Steps:

  • Place flour in pie plate
  • In another pie plate, whisk eggs with the water
  • Season flour and chicken with salt and pepper
  • Dredge chicken in flour mixture then dip into egg mixture to coat
  • Meanwhile, in very large, nonstick skillet, melt 1 tablespoon each of butter and oil over medium-high heat
  • Add 4 coated chicken pieces and cook about 2 minutes per side, or until golden brown
  • Transfer chicken to plate
  • Wipe out skillet and repeat to cook remaining 4 chicken pieces in 1 tablespoon each butter and oil
  • Set chicken aside
  • Add 1 tablespoon each butter and oil along with the garlic to same skillet and stir 30 seconds, or until fragrant
  • Add stock, wine and lemon juice
  • Simmer 7 minutes, or until sauce is slightly reduced
  • Stir in lemon slices
  • Reduce heat to medium-low and swirl in remaining tablespoon butter
  • Return chicken to skillet and spoon sauce and lemon slices over the chicken
  • Simmer gently for 2 minutes, or until chicken is heated through
  • Season with salt and pepper, sprinkle with parsley and serve

BALSAMIC CHICKEN WITH WHITE BEANS AND WILTED SPINACH-RACHAEL RAY



Balsamic Chicken With White Beans and Wilted Spinach-Rachael Ray image

Make and share this Balsamic Chicken With White Beans and Wilted Spinach-Rachael Ray recipe from Food.com.

Provided by ratherbeswimmin

Categories     Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
1 tablespoon McCormick's Montreal Brand steak seasoning
4 boneless skinless chicken breasts
2 medium onions, thinly sliced
4 large garlic cloves, minced
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
salt
black pepper
1 bay leaf
3/4 cup white wine
2 cups chicken stock
1 (14 ounce) can cannellini beans
1 (12 ounce) sack Baby Spinach, washed and patted dry
1/2 cup fresh flat leaf parsley, chopped
1 lemon, juice of

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.

RACHAEL RAY CHICKEN FRANCESE AND WILTED SPINACH



Rachael Ray Chicken Francese and Wilted Spinach image

From Rachael Ray's 30 Minute Meal cookbook. I have not tried this yet so Preparation & Cooking time is approximate.

Provided by daisygrl64

Categories     Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs chicken breasts, cutlets
1 lb spinach, coarsely chopped (washed 3 times, stems removed)
2 teaspoons poultry seasoning
1/2 cup all-purpose flour
2 large eggs, plus
1 egg yolk
4 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
3 garlic cloves (1 crushed, 2 chopped)
1/2 cup dry white wine
1/4 teaspoon nutmeg, grated
flat leaf parsley, finely chopped (about a handful)
salt and black pepper
1 dash milk or 1 dash half-and-half

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.

Nutrition Facts : Calories 651.5, Fat 42.1, SaturatedFat 13.2, Cholesterol 284.8, Sodium 237.7, Carbohydrate 18.5, Fiber 3.1, Sugar 1.1, Protein 44.5

WILTED SPINACH WITH GARLIC



Wilted Spinach with Garlic image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil
4 cloves garlic, sliced
1 pound triple wash spinach, stems removed
1/4 teaspoon grated fresh nutmeg
Coarse salt and black pepper

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.

VEAL, CHICKEN, OR FISH FRANCESE WITH LEMON AND WINE



Veal, Chicken, or Fish Francese with Lemon and Wine image

Categories     Bread     Salad     Sauce     Wine     Chicken     Fish     Side     Dinner     Lemon     Veal

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
5 tablespoons unsalted butter
1 1/2 pounds your choice: very thin veal or chicken cutlets or flounder fillets
Salt and freshly ground black pepper
All-purpose flour, for dredging
4 eggs, beaten until frothy
2 pinches of freshly grated or ground nutmeg
1 lemon
1/2 cup dry white wine (a couple of glugs)
2 tablespoons capers, coarsely chopped
3 tablespoons (a small handful) fresh flat-leaf parsley leaves, chopped Crusty bread

Steps:

  • Place a platter in a low oven to warm. Heat a very large nonstick skillet over medium heat. Add 1 tablespoon of the EVOO and 2 tablespoons of the butter to the skillet.
  • Season the meat or fish with salt and pepper. Coat half the meat at a time in flour, then in the eggs, adding each piece directly to the hot fat in the pan. Sauté the cutlets or fillets for 2 to 3 minutes on each side, until golden and puffy. Transfer the cooked meat or fish to the warm platter and repeat with the remaining cutlets or fillets, using the remaining tablespoon of EVOO and 2 more tablespoons of the butter.
  • Once all of the meat or fish has been cooked, add the nutmeg, the juice of half of the lemon, and the white wine to the pan. Scrape up the pan drippings with a whisk. Slice the remaining half lemon into thin disks and add to the sauce. Stir the capers and parsley and the remaining tablespoon of butter into the sauce. Turn off the heat. Shake the pan to combine the sauce. Arrange the lemon slices over the platter, then spoon the sauce evenly over the cutlets or fillets. Serve immediately with crusty bread and greens or spinach.

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