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1
Preheat a large nonstick skillet over medium to medium-high heat.
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2
Season the chicken cutlets with salt and pepper and poultry seasoning.
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3
Dredge the chicken in flour.
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4
In a small bowl, beat the eggs and egg yolk with milk or half-and-half and season with a little salt.
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5
Add 2 tablespoons of the EVOO to the skillet (twice around the pan), then add 2 tablespoons of the butter, cut into small pieces.
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6
When the butter melts into the oil, add the crushed clove of garlic to the skillet.
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7
When the garlic speaks by sizzling in the oil, coat the chicken in the egg mixture, then add to the hot pan.
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8
Cook the chicken on both sides until just golden, 6 to 7 minutes total.
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9
Transfer the chicken to a plate and tent loosely with foil to retain the heat.
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10
Add the wine to the pan and deglaze by whisking up the drippings.
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11
Reduce the wine for 1 minute, then add the remaining tablespoon of butter and the parsley to the pan.
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12
Pour the sauce over the chicken.
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13
Return the skillet to the heat.
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14
Add the remaining 2 tablespoons of EVOO, then add the chopped garlic and let it come to a sizzle.
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15
Wilt in the spinach, turning it to coat in the EVOO, and season it with salt, pepper, and nutmeg.
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16
Serve the spinach alongside the chicken francese.
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17
Pass crusty bread to mop up the sauce.
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18
My mama loves an Italian liqueur called limoncello.
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19
Basically, its a lemon vodka concoction; its sweet and citrusy and too easy to drink!
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20
One night out in an opera-themed supper club, Mama was spied enjoying many encores of limoncello after the fat lady had sung!
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21
Ever since that night, Mama has been referred to as Mamacello.
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22
Limoncello is very affordable and is available in most liquor stores.
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23
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!
