Breast of Chicken Florentine
| Ingredients: | 1/2 Cup Flour 21 Tsp. Salt 1/8 Tsp. White Pepper 6 Chicken Breasts, Boned and Skinned 2 Eggs, Beaten 1/2 Cup Parmesan Cheese 3/4 Cup Bread Crumbs 3/4 Cup Butter 1 lb. Mushrooms, Sliced Chopped Parsley 4 packages Frozen Spinach 2 Tbsp. Lemon Juice Dash Nutmeg |
| Instructions: | Mix Flour, Salt and Pepper; Dredge Chicken in Seasoned Flour, then dip in Egg, Coat with Cheese and Bread Crumbs and refrigerate at least 1 hour.
Heat 1/2 Cup Butter in large Skillet; Brown Chicken on each side, Lower heat, Cover and Simmer 25 minutes. Remove Chicken from Skillet. Add Mushrooms and Parsley to Drippings; stir over heat for 3 minutes. Cook Spinach until tender; drain well. Season with 1/4 Cup Butter, Lemon Juice, Salt, Pepper and Nutmeg. Serve Chicken on a Bed of the Spinach; Top with Mushrooms. Chicken Can be Cooked in advance and heated in the oven) Serves 6 |
