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Ingredientes
- 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
Direcciones
- 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 Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 6 servings | |
| Calories 253 | |
| Calories from Fat 134 | 53% |
| Total Fat 15.26g | 19% |
| Saturated Fat 8.86g | 35% |
| Trans Fat 0.02g | |
| Cholesterol 86mg | 29% |
| Sodium 409mg | 17% |
| Potassium 404mg | 12% |
| Total Carbs 3.74g | 1% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.03g | 1% |
| Protein 25.51g | 41% |
