Chicken Gismonda

Recipe Ingredients

3 oz	85g	Bread crumbs
1 oz	28g	Grated Parmesan cheese
2		Eggs
4 tablespoons	60ml	Salad oil
2 tablespoons	30ml	Whole boneless chicken breasts (large)
3/4 cup	46g / 1.6oz	Flour
3 oz	85g	Clarified butter
6 oz	170g	One-inch diameter mushrooms - sliced in half
2 teaspoons	10ml	Lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Dry sherry
1/4 cup	49g / 1.7oz	Salted butter
1 lb	454g / 16oz	Trimmed leaf spinach - washed very well
1/2 teaspoon	2.5ml	Nutmeg

Recipe Instructions

Combine bread crumbs and Parmesan; set aside. In small bowl, combine eggs and oil; beat well and set aside.

Cut diagonal slices through skin side of chicken breasts and pound lightly until meat is thin, careful not to tear skin. Flour chicken thoroughly and coat with egg/oil mixture, then with bread crumbs and cheese. Pat firmly and set aside on waxed paper.

Heat 1 ounce clarified butter in frying pan and add mushrooms, then add lemon juice, salt and pepper. Cook about 7 minutes, then drain off excess butter. Add sherry and shake to heat through.

In another saucepan, melt fresh, salted butter and add washed (but not dried) spinach, 1 layer at a time, seasoning each layer with salt, pepper and nutmeg. Cook on medium heat for about 6 minutes, then drain immediately and keep warm.

Meanwhile, heat remaining clarified butter in large pan and fry chicken breasts on medium heat, about 4 minutes each side, add mushroom sauce and shake to heat through.

To serve, place pile of spinach on plate, cover with chicken and sauce.

This recipe yields 2 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0241) - from the - TV FOOD NETWORK

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