Flour for dredging
Salt and pepper to taste
4 whole chicken breasts, boned and halved
1 egg
1 tbsp. water
1/4 c. grated Parmesan cheese
1/2 c. dry bread crumbs
3/4 c. butter
2 lb. spinach, cooked and drained
1 tbsp. lemon juice
1 lb. mushrooms, sliced
Chopped parsley

Mix flour, salt, pepper and dredge skinned breasts. Then dip in egg lightly beaten with the water then coat with a mixture of crumbs and cheese.

In a large skillet heat 1/2 cup butter, add chicken and brown. Lower heat and cook until tender about 25 minutes. Meanwhile chop spinach and season with lemon juice, pile on platter and arrange on breast on top keep hot.

To the skillet add remaining butter and saute mushrooms, spoon over chicken. Brown remaining butter, pour through sieve over dish. Sprinkle with parsley.