1/2 c. flour
1/4 tsp. salt
1/4 tsp. pepper
4 chicken breasts, boned, skinned & cut in halves
1 egg
1 tbsp. red wine
1/4 c. Parmesan cheese, grated
1/2 c. bread crumbs
3/4 c. butter
Juice of 1/2 lemon
1 pkg. frozen spinach, cooked, drained & chopped
1 lb. fresh mushrooms, sliced
1 tbsp. parsley, chopped

Season the flour with the salt and pepper by mixing well with a dry wooden spoon. Flour the breasts with the seasoned flour. Beat the egg and wine together and dip the breasts into this mixture. Sprinkle with the Parmesan cheese and roll into the bread crumbs. Place the breasts on a dish, cover with waxed paper and put in the refrigerator for 2 hours.

Heat 1/2 cup of the butter until melted and very hot in a large frying pan. Add the chicken breasts and fry over a high heat until golden brown on both sides. Put a cover on the pan, lower the heat and cook for 25 minutes until chicken is tender. Pour the lemon juice over the spinach, reheat and put the spinach on a platter. Place the chicken breasts on top of the spinach and put in a heated oven to keep warm. Saute the mushrooms until soft in the remaining 1/4 cup butter. Cover the chicken breasts with the mushrooms. Sprinkle the parsley all over the dish. Serves 6 to 8.