Breast Of Chicken Florentine

By Nalli

Years ago (in the 70's) when I went into The1st National Bank of Marion to pay the $145. mortgage payment, the tellers had put together a list of their favorite recipes. This one is especially delicious.

Ingredients

• 4 Chicken breasts - boned
• 1 egg beaten
• 1 tbsp. Water
• 1/4 c grated parmesan cheese
• 1/2 c dry bread crumbs
• 2 diced garlic cloves
• 1 # spinach
• 1 # sliced fresh mushrooms
• 1 tbsp. Lemon juice
• 2 tbsp. Butter

Details

Servings 4

Preparation

Step 1

Dredge boned chicken breast halves in a mixture of flour salt. Dip in a wash of 1 egg beaten with 1 tbsp. Water. Coat with a mixture of ¼ c grated parmesan cheese and ½ c dry bread crumbs. Refrigerate for at least 1 hour. Sauté lightly in large skillet 2 diced garlic cloves in ½ cup butter or olive oil. Add chicken and brown until golden. Lower heat and cook until tender (about 25 minutes). Meanwhile cook spinach & drain well. Chop spinach coarsely. Season with 1 tbsp. Lemon juice. Pile spinach on a platter and place chicken on top. Keep warm in oven. To skillet add 2 tbsp. Butter and sauté 1 sliced fresh mushrooms. Spoon over chicken and serve.