Recipe By : The fannie farmer Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Egg -- lightly beaten
1 Cup Fresh bread crumbs
1/4 Cup Freshly grated Parmesan Cheese
1 1/2 Pounds Chicken breast halves without skin -- boned
1/3 Cup Flour
Salt
Freshly ground black pepper
2 Tablespoons Lemon juice
1/4 Teaspoon Nutmeg
1 Package Frozen chopped spinach -- cooked
4 Tablespoons Butter
2 Tablespoons Oil
1 Cup Heavy cream
Mix the egg with 2 tablespoons water in a shallow bowl. Combine the
bread crumbs and cheese on a piece of wax paper. Coat the chicken
breasts with flour, and sprinkle with salt and pepper. Dip them into
the egg and then turn into the bread crumb-cheese mixture; set aside.
Add the lemon juice and nutmeg to the spinach and stir over low heat
until it is warm. Melt the butter and oil in a large skillet. When
it foams, add the chicken and saute over medium-high heat for 2-3
minutes on each side, or until just done. Spread the spinach on a
warm platter, place the chicken on top, and keep warm. Remove all but
3 tablespoons of fat from the skillet. Place it over high heat and
add the cream. Stir, scrapping the bottom of the pan, until the cream
comes to a boil. Spoon a little of the sauce over the chicken and
spinach, and pour the rest into a serving bowl.
