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Breast Of Chicken Florentine

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This Breast Of Chicken Florentine is from my Mom's cookbook; an easy to prepare treat for a family get together! An irresitible combination of chicken and bread crumbs - this Breast Of Chicken Florentine is something you must not want to miss out on!
  Flour 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  White pepper 1⁄8 Teaspoon
  Chicken breasts 6 , boned, skinned
  Eggs 2 , beaten
  Parmesan cheese 1⁄2 Cup (8 tbs)
  Bread crumbs 3⁄4 Cup (12 tbs)
  Butter 3⁄4 Cup (12 tbs)
  Mushrooms 1 Pound, sliced
  Chopped parsley 1 Teaspoon
  Frozen spinach 40 Ounce (4 Packages)
  Lemon juice 2 Tablespoon
  Nutmeg 1 Dash

Mix flour, salt, and pepper; dredge chicken with seasoned flour.
Dip in egg; coat with cheese and bread crumbs.
Refrigerate at least 1 hour.
Heat 1/2 cup butter in large skillet; brown chicken on each side.
Lower heat; cover.
Simmer 25 minutes.
Remove chicken from skillet.
Add mushrooms and parsley to drippings; stir over heat 3 minutes.
Cook spinach until tender; drain well.
Season with 1/4 cup butter, lemon juice, salt, pepper, and nutmeg. (Chicken can be cooked in advance and heated in hot oven.)

Recipe Summary

Side Dish

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