Boneless Breasts of Chicken Florentine
Pan fried boneless chicken coated with Parmesan cheese and bread crumbs served over a bed of lemony spinach and sauted mushrooms.
Servings: 8 servings
- 1/3 cup flour
- 1/8 teaspoon black pepper
- 1 egg
- 2 tablespoons water
- 1/4 cup grated Parmesan cheese
- 1/2 cup seasoned bread crumbs
- 6 tablespoons unsalted margarine
- 4 whole boneless skinless chicken breasts halved
- 2 pounds spinach
- 1 tablespoon lemon juice
- 2 tablespoons margarine
- 1 pound mushrooms sliced
- chopped fresh parsley optional
- Arrange three separate shallow bowls for breading chicken next to stove. In first, combine flour and pepper. In second, combine egg and water. In third, combine Parmesan cheese and seasoned bread crumbs.
- In a large skillet over medium heat, melt 6 tablespoons of margarine. Coat a chicken breast evenly with flour mixture, then dip both sides lightly in egg and water, and then in bread crumbs and cheese. Place in skillet; continue with remaining chicken breasts. If skillet is too small, cook in 2 batches. As chicken breasts brown, turn with fork. Continue cooking until second side is golden and center of thickest portion of breast is no longer pink. As chicken breasts are done, remove them to a plate lined with paper towels and keep warm.
- Before starting to cook chicken, set a 6-quart pot of water on stove to boil.
- While chicken is cooking, add spinach all at once to boiling water and cook until leaves are wilted, 3 minutes. Drain in a colander; squeeze out excess water with back of spoon. Coarsely chop and toss with lemon juice. Pile spinach on serving platter, arrange chicken breasts on top and keep hot.
- To empty skillet add two tablespoons margarine and mushrooms; saute until tender. Spoon over chicken. Sprinkle with chopped parsley, if desired.
Pairs well with egg noodles tossed with some melted butter and Parmesan cheese, steamed carrots, roasted sweet potatoes, or any type of potatoes.