Chicken Francese with roasted potatoes and spinach

From my mama, Trees Whitbeck

Will feed 4 people.

TIME:

if you know you have all the ingredients, this dinner takes 1 hour to make start to finish and you will be busy.

1 hour for 4 people, if you have a skillet that can hold 4 chicken cutlets next to each other.
1h:20min for 8 people, as you need to reuse the pan for the second 4 chicken cutlets.

You can multiply this recipe. For every additional 4 people you need to add 5min for potato prep, 5 min for chicken prep,
and 10 minutes for chicken cooking per 4 cutlets

Ingredients:
3 medium to large size potatoes per 4 people
cooking oil spritzer
1 tbsp thyme leaves
1 tbsp oil
2 eggs, 2 tbsp finely grated parm, 2 tbsp lemon juice, 1/2 tsp black peper
1 cup all purpose flour
2 chicken breasts sliced horizontally in half, giving 4 cutlets
(I used thighs because I prefer thighs)

salt
3 tbsp unsalted butter, 4 tbsp olive oil
3 tbsp butter
4 tbsp olive oil
clove garlic
3/4 cup broth
1/4 cup white wine
(Later, in the recipe, the broth disappears and there is more wine. I just used all the wine I had and then added some broth. It was delicious.)

juice 1/2 lemon
1/2 cup cream
fresh spinach, 1 handful per person
1 tbsp freshly cut parsley

Tools list:
2 quarts pot, or a pot to hold the cut potatoes
baking sheet to roast the potatoes in. it must be large enough to hold the potatoes that will be cooked in a single layer.
small bowl for mixing the cooked potatoes before roasting
small bowl for egg mixture
dinner plate for flour dredging
cutting board
2 cup glas measuring cup
large frying skillet, preferably with a lid
chicken serving dish big enough to hold the chicken cutlets side by side
plastic wrap
lemon press

Cooking:
cut the potatoes in 2 inch chunks, keep skin on
put potatoes in the potato pot in cold water and let it come to a boil.
once the water boils, add 1/2 teasp salt and cook on low simmer, put the timer on 12 minutes.
put the oven to 400.

take a baking sheet and spritz it with some oil

While the potatoes cook:
put a large skillet on the stove. Next to it put 3 tbsp butter, olive oil and a tablespoon measure

in a small bowl mix:
2 eggs, 2 tbsp finely grated parm, 2 tbsp lemon juice, 1/2 tsp black peper
in dinner plate:
1 cup all purpose flour for dredging the chicken
on cutting board:
2 chicken breast sliced horizontally in half

in 2 cup pyrex measuring cup:
1 clove garlic minced
3/4 cup white wine (I think this is a typo and most of this wine should be broth…)
1/2 cup cream
juice of 1/2 lemon

heat your large skillet on a very low heat while you prepare the chicken

dredge the chicken pieces in the flour
dredge the piece through the small bowl egg mixture
put the piece on plastic wrap

When the 12 min timer goes check that the potatoes are done pre-boiling. They are a bit cooked but don’t fall apart.
They should still hold as we will roast them.
Pour the water off the potatoes. Put 1 tbsp oil and 1 tsp of thyme leaves(fresh is better) and 1/4 tsp salt in a bowl.
Put the potatoes in the bowl and mix until oiled, dump into the baking sheet, spread into single layer.
Put baking sheet w potatoes in the 400 degree oven, put the timer on 30 minutes.

Test the skillet by sprinkling some cold water on it. when it sizzles you are ready to start.
Raise or lower the heat to med low and melt the 3 tbsp of butter together with 4 tbsp of olive oil.
Bring the heat to Low.
Fry the chicken in the butter/oil mixture for 4 minutes per side, so it fries and sizzles and does not burn.

While the chicken cooks and you are waiting, check the potatoes and go through them with a spatula to let them brown nicely on other side.
Do this once or twice while cooking. When the potatoe timer goes off, turn the oven off and leave the roasted potatoes in.

Move the cooked chicken pieces from the pan to the chicken serving plate.

Add the 2 cup pyrex garlic-broth-wine-lemon-cream content to the pan. Raise the heat to bring to a slow boil.
Let it slowly simmer for 4 minutes.
Reduce heat, put the chicken in the sauce and cook for 4 mins, put lid on if you have it.

Take the cooked chicken back to a serving plate, sprinkle with parsley.
Pour the sauce around the chicken or in a gravy serving dish.

Take the fresh spinach and count out 1 handful per person into the pan. Sprinkle the whole thing with 1/4 tsp salt.
Let the spinach wilt in the same pan on low heat with the lid on.

Take the baked potatoes out of the oven and put them in a serving dish.

Add the spinach to the side of the chicken or serve separately.

Buon appetito!

My littlest taste tester enjoying a potato

QUICK VERSION OF THE RECIPE, you already made it, just give me the ingredients and remind me of the steps to take
time needed: 1 hour
shopping list for 4 people:
3 medium to large size potatoes
1 tbsp thyme leaves
1 tbsp oil
2 eggs, 2 tbsp finely grated parm, 2 tbsp lemon juice, 1/2 tsp black peper
1 cup all purpose flour
2 chicken boneless breasts
salt and teasp measure
3 tbsp butter
4 tbsp olive oil
clove garlic
3/4 cup broth
1/4 cup white wine
jc 1/2 lemon
1/2 cup cream

fresh spinach, 4 handfuls
1 tbsp freshly cut parsley

3 potatoes: cut in chunks, pre-boil, drizzle w oil and rosemary, in oven at 400 for 25 min or longer.

1 dish: 2 eggs, 2tbsp finely grated parm, 2 tbsp lemon jce, 1/2 tsp black pepper
1 dish: 1 cup all purpose flour
each chicken breast sliced in half will serve 2, in flour, in egg batter
combine: clove garlic, 3/4 cup broth, 1/4 cup wine, jc 1/2 lemon, 1/2 cup cream

skillet: 3 tbsp butter, 4 tbsp olive oil, chicken cutlets 4 min per side low heat
remove chicken from skillet, add garlic-cream combo to skillet, boil 3-4 min
stir the potatoes
reduce heat, bring all chicken back to skillet for 4 min to heat through.

take out of pan, put 4 handful of fresh spinach in pan to wilt,
sprinkle chicken with chopped parsley, serve with sauce, put a small dash of salt on spinach if desired.

serve roasted potatoes, chicken francese, and spinach.

Buon Appetito.

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