Cook Time: 30 minutes
Total Time: 30 minutes
Yield: Serves 4 to 6
- 1/2 cup all-purpose flour
- salt and pepper
- 4 to 6 boneless chicken breast halves
- 1 egg
- 1 tablespoon water
- 3 tablespoons grated Parmesan cheese
- 1/3 cup fine dry bread crumbs
- 6 tablespoons butter, divided
- 1 bag (16 ounces) frozen spinach, cooked and drained
- 1 tablespoon lemon juice
- 8 ounces sliced mushrooms
Dredge chicken breasts with the seasoned flour; dip chicken breasts in lightly beaten egg mixture then coat with crumb mixture. Chill in refrigerator for about 1 hour.
In a large skillet, heat 4 tablespoons of butter over medium heat. Brown chicken breasts on both sides. Reduce heat, cover, and continue to cook chicken breasts until tender, about 20 minutes longer.
Toss hot cooked spinach with lemon juice and a little salt and pepper; place on a warm platter. Arrange cooked chicken breasts over the spinach. Keep warm while cooking mushrooms.
Heat remaining butter in the skillet; add mushrooms and saute until mushrooms are tender. Spoon mushrooms over the chicken breasts and spinach.
Serves 4 to 6.
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