Breasts Of Chicken Florentine Recipe

• 1/2 c. flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 chicken breasts, boned, skinned & cut in halves
• 1 egg
• 1 tbsp. red wine
• 1/4 c. Parmesan cheese, grated
• 1/2 c. bread crumbs
• 3/4 c. butter
• Juice of 1/2 lemon
• 1 pkg. frzn spinach, cooked, liquid removed & minced
• 1 pound fresh mushrooms, sliced
• 1 tbsp. parsley, minced

1. Season the flour with the salt and pepper by mixing well with a dry wooden spoon.
2. Flour the breasts with the seasoned flour.
3. Beat the egg and wine together and dip the breasts into this mix.
4. Sprinkle with the Parmesan cheese and roll into the bread crumbs.
5. Place the breasts on a dish, cover with waxed paper and put in the refrigerator for 2 hrs.
6. Heat 1/2 c. of the butter till melted and very warm in a large frying pan.
7. Add in the chicken breasts and fry over a high heat till golden on both sides.
8. Put a cover on the pan, lower the heat and cook for 25 min till chicken is tender.
9. Pour the lemon juice over the spinach, reheat and put the spinach on a platter.
10. Place the chicken breasts on top of the spinach and put in a heated oven to keep hot.
11. Saute/fry the mushrooms till soft in the remaining 1/4 c. butter.
12. Cover the chicken breasts with the mushrooms.
13. Sprinkle the parsley all over the dish.
14. Serves 6 to 8.

flour, salt, pepper, chicken breasts, egg, red wine, parmesan cheese, bread crumbs, butter, lemon, frzn spinach, mushrooms, parsley

Taken from cookeatshare.com/recipes/breasts-of-chicken-florentine-36456 (may not work)