Dredge chicken with the seasoned flour. Dip them into lightly beaten egg and water mixture, then coat with a mixture of the cheese and crumbs. refrigerate one hour or more.

In a large skillet heat 1/2 cup butter, add chicken and brown on both sides. Lower heat, cover and cook until tender, about 25 minutes.

Chop the spinach coarsely and season with lemon juice. (Frozen ok)

Use 2 tablespoons of butter to saute the mushrooms until tender, remove from pan. Add remaining butter to pan and brown.

To serve, place a bed of spinach on plate and place chicken on top. Place mushrooms on top of the chicken, pour the brown butter thru a fine sieve, over the dish. Sprinkle with chopped parsley.