frozen chopped spinach
1/2 lb. large mushrooms
6 Tbsp. butter
2 whole boneless chicken
breasts (about 2 lb.)
1/4 c. flour
1 tsp. salt
1/4 tsp. white pepper
1 tsp. chicken stock
1 c. whipping cream
1/2 c. freshly grated Parmesan
Cook frozen spinach. Cool. Squeeze dry. Arrange
spinach in bottom of shallow baking dish. Sprinkle spinach
with a few drops of lemon juice. Wash and pat dry mushrooms
(do not peel), chop coarsely. Saute mushrooms in 2 tablespoons
butter over low heat until limp. Set aside.
Separate chicken breasts. Slice each single piece
horizontally twice. Melt remaining butter, remove from heat.
Dip chicken pieces in melted butter, then in flour to coat.
Arrange chicken on top of spinach in single layer. Top with
sliced cooked mushrooms. Sprinkle with salt and pepper. Pour
chicken stock and then whipping cream over all. Sprinkle
evenly with grated Parmesan cheese.
Bake in preheated 400 degrees oven for 20 minutes. Serve at
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