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Ingredients
- 1 1/2 pound boneless, skinless chicken breasts (about 6 pcs)
- 1 (10 ounce.) pkg. frzn spinach
- 1 (4 ounce.) can mushrooms (sliced or possibly stems & pcs)
- Flour for dredging
- Black pepper to taste
- 4 tbsp. butter
- 6 ounce. grated or possibly sliced mozzarella
Directions
- Cook spinach in microwave on high for 5 min. Drain and set aside. Mix flour for dredging and a little black pepper. Coat chicken pcs lightly and brown both sides in butter. In frying pan cook on low till done 5-10 min. Mash 2 Tbsp. flour into 2 Tbsp. butter. After thoroughly combined, put into small saucepan and add in low heat for 1-2 min. Add in 1 c. cool water, chicken bouillon cube, dash celery salt. Stir constantly till sauce of even consistency develops. Add in 1/4 c. of sherry and dash nutmeg. Simmer on low 2-3 min. Put liquid removed spinach on bottom of large baking dish. Place cooked cutlets over spinach. Pour sauce over. Add in liquid removed mushrooms. Cover with grated mozzarella and bake in 375 degree oven for about 10 min till cheese melts.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1084g | |
| Calories 1519 | |
| Calories from Fat 805 | 53% |
| Total Fat 91.57g | 114% |
| Saturated Fat 53.16g | 213% |
| Trans Fat 0.13g | |
| Cholesterol 513mg | 171% |
| Sodium 2452mg | 102% |
| Potassium 2422mg | 69% |
| Total Carbs 22.41g | 6% |
| Dietary Fiber 11.4g | 38% |
| Sugars 6.2g | 4% |
| Protein 153.07g | 245% |
