Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 8 | Chicken breasts; boned & skinned |
| 1½ | Stick butter |
| Flour | |
| 4 | Eggs; beaten |
| 4 tablespoons | Oil |
| 2 cups | Fresh bread crumbs |
| Salt & pepper to taste | |
| ½ cup | Parmesan cheese |
| 2 | Or |
| 3 packs | Frozen spinach in butter sauce |
| 2 | Boxes frozen mushrooms in butter sauce |
| 4 tablespoons | Butter |
| ½ cup | Sherry |
Early on day of serving, flatten chicken breasts between waxed paper with flat cleaver. Refrigerate. When ready to prepare, melt butter in electric skillet. Coat chicken thoroughly with flour, then dip in eggs beaten with oil; coat with bread crumbs mixed with Parmesan cheese. Saute slowly (300 degrees). Remove & place on sheets of foil to keep warm in very low oven.
Cook spinach & mushrooms according to package directions. About 10 minutes before serving, add butter & sherry to mushrooms & cook down so it loses alcohol flavor. Place chicken on spinach & top with sherried mushrooms & pour some of the liquid over all.
MRS K.W. (BARBARA) GOOCH
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .