1/2 c. flour
1 tsp. salt
1/8 tsp. pepper
6 chicken breasts, boned & skinned
2 eggs, beaten
1/2 c. Parmesan cheese
3/4 c. bread crumbs
3/4 c. butter
1 lb. mushrooms, sliced
1/4 c. chopped parsley
4 pkgs. frozen leaf spinach
2 tbsp. lemon juice
Dash nutmeg

Mix flour, salt and pepper, with this dredge chicken pieces. Dip each piece in egg. Coat with the mixture of Parmesan cheese and bread crumbs. Refrigerate at least 1 hour. Heat 1/2 cup butter in large skillet. Brown chicken on all sides. Lower heat and simmer, covered 25 minutes. Remove chicken. Saute mushrooms and parsley in drippings 3 minutes. Cook spinach; drain. Add 1/4 cup butter, lemon juice, salt and pepper and nutmeg. Serve chicken on a bed of spinach on a heated platter. Top with mushrooms.