Breast Of Chicken Florentine
|Flour||1⁄2 Cup (8 tbs)|
|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|
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.)