Chicken gismonda
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole chicken breasts* | |
| Salt, pepper | ||
| ½ | cup | Fine dry bread crumbs |
| ½ | cup | Butter or margarine |
| 2 | pounds | Spinach; cleaned and stemmed |
| 1 | cup | Minced mushrooms |
| Whole mushrooms (optional) | ||
Directions
*Note: chicken breasts should be boned and split. Season chicken to taste with salt and pepper. Roll in bread crumbs and saute in 4 tablespoons butter in skillet until cooked through. Meanwhile, blanch spinach in boiling water 1 minute. Drain. Brown half of remaining butter in another skillet and saute spinach until just tender. Remove chicken from pan and add remaining butter. Add minced mushrooms and saute until light brown. Place spinach on platter. Arrange chicken breasts over spinach and cover with mushrooms. Drizzle butter remaining in pan over chicken. Garnish with whole mushrooms, if desired. Created by: Rangoon Racquet Club, Beverly Hills (C) 1992 The Los Angeles Times