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1
Season the flour with the salt and pepper by mixing well with a dry wooden spoon.
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2
Flour the breasts with the seasoned flour.
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3
Beat the egg and wine together and dip the breasts into this mix.
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4
Sprinkle with the Parmesan cheese and roll into the bread crumbs.
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5
Place the breasts on a dish, cover with waxed paper and put in the refrigerator for 2 hrs.
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6
Heat 1/2 c. of the butter till melted and very warm in a large frying pan.
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7
Add in the chicken breasts and fry over a high heat till golden on both sides.
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8
Put a cover on the pan, lower the heat and cook for 25 min till chicken is tender.
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9
Pour the lemon juice over the spinach, reheat and put the spinach on a platter.
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10
Place the chicken breasts on top of the spinach and put in a heated oven to keep hot.
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11
Saute/fry the mushrooms till soft in the remaining 1/4 c. butter.
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12
Cover the chicken breasts with the mushrooms.
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13
Sprinkle the parsley all over the dish.
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14
Serves 6 to 8.
