Low Tide Chicken

By bakers_delight85

Ingredients

• 1/2 cup olive oil
• 1 tsp. chopped garlic clove
• All-purpose flour
• 6 pounds chicken cutlets
• 1 1/2 cups water
• 4 chicken bouillon cubes
• 1 tsp. dried thyme
• 1/4 tsp. salt
• Pepper
• 1 pound fresh mushrooms, sliced
• 5 packages (10 ounces each) frozen leaf spinach
• Hot cooked long-grain white rice

Preparation

Step 1

Preheat the oven to 350 degrees F.
Heat the olive oil in a large skillet and sauté the garlic. Flour the chicken and fry lightly on both sides in the garlic oil, then place in a roasting pan. Strain the oil, saving approximately ¼ cup. Pour the oil back into the skillet and add the water, bouillon cubes, thyme, salt, and pepper. Cook on high heat until the water has almost boiled away, then add the mushrooms. Saute over a low flame for 10 minutes.
In a large saucepan, cook the spinach as per directions on the package. Drain and spread over the chicken. Pour the mushrooms and sauce over the spinach. Bake for 10 minutes and serve over rice. Serves 12.