1 1/2 lb. boneless, skinless chicken breasts (about 6 pieces)
1 (10 oz.) pkg. frozen spinach
1 (4 oz.) can mushrooms (sliced or stems & pieces)
Flour for dredging
Black pepper to taste
4 tbsp. butter
6 oz. grated or sliced mozzarella

SAUCE:

1 c. cold water
1 chicken bouillon cube
Celery salt
2 tbsp. butter
2 tbsp. flour
1/4 c. sherry or white wine
(If using sherry, add dash nutmeg)

Cook spinach in microwave on high for 5 minutes. Drain and set aside. Mix flour for dredging and a little black pepper. Coat chicken pieces lightly and brown both sides in butter. In frying pan cook on low until done 5-10 minutes. Mash 2 tablespoons flour into 2 tablespoons butter. After thoroughly combined, put into small saucepan and add low heat for 1-2 minutes. Add 1 cup cold water, chicken bouillon cube, dash celery salt. Stir constantly until sauce of even consistency develops. Add 1/4 cup of sherry and dash nutmeg. Simmer on low 2-3 minutes. Put drained spinach on bottom of large baking dish. Place cooked cutlets over spinach. Pour sauce over. Add drained mushrooms. Cover with grated mozzarella and bake in 375 degree oven for about 10 minutes until cheese melts.