BREAST OF CHICKEN FLORENTINE

INGREDIENTS

• 1/2 c. flour
• 1 tsp. salt
• 1/8 tsp. white pepper
• 6 chicken breasts
• 2 eggs, beaten
• 1/2 c. Parmesan cheese
• 3/4 c. bread crumbs
• 3/4 c. butter
• 1 lb. mushrooms, sliced
• Parsley, chopped
• 4 pkg. frozen spinach
• 2 tbsp. lemon juice
• Dash nutmeg

DIRECTIONS

1. Mix flour, salt and pepper; dredge chicken. Dip in egg, then coat with cheese and bread crumbs. Refrigerate 1 hour.
2. Heat 1/2 cup butter in large skillet and brown chicken on both sides. Lower heat, cover and simmer 25 minutes. Remove.
3. Add mushrooms and parsley to drippings; stir 3 minutes. Cook spinach until tender and drain well. Season with 1/4 cup butter, lemon juice, salt, pepper and nutmeg.
4. Serve chicken on bed of spinach. Top with mushrooms.

Note: Chicken can be cooked ahead of time and heated up in oven.