Rachaelraychickenfranceseandwiltedspinach Recipes

BALSAMIC CHICKEN WITH WHITE BEANS AND WILTED SPINACH-RACHAEL RAY

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.

COUNTRY FRENCH CHICKEN

Steps:

• In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
• Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
• Serve chicken with Herb and Butter Noodles and Sugar Snap Peas.
• Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. Season noodles with salt and pepper.
• Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining.

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.