Chicken Florentine

Name: Chicken Florentine
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 cup Flour for dredging, salt and pepper to taste; 4 Chicken Breasts, boned and halved; 1 Egg; 1 tbsp Water; 1/4 cup Grated Parmesan cheese; 1/2 cup Bread crumbs; 2 lb Cooked spinach; 1 tbsp Lemon juice; 1 lb Mushrooms, cut as desired; 1 Chopped parsley; 2/3 cup Butter

bretware @cook_3141713

A New York Times reader submitted recipe, between 1950-1960

bretware @cook_3141713

A New York Times reader submitted recipe, between 1950-1960

Saved

Ingredients

30 mins

4 servings

1/4 cupFlour for dredging, salt and pepper to taste
4Chicken Breasts, boned and halved
1Egg
1 tbspWater
1/4 cupGrated Parmesan cheese
1/2 cupBread crumbs
2 lbCooked spinach
1 tbspLemon juice
1 lbMushrooms, cut as desired
1Chopped parsley
2/3 cupButter

Saved

Steps

30 mins

1

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.
2

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.
3

Chop the spinach coarsely and season with lemon juice. (Frozen ok)
4

Use 2 tablespoons of butter to saute the mushrooms until tender, remove from pan. Add remaining butter to pan and brown.
5

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.