Chicken Breasts on Bed of Greens

Contemporary Version

Chicken Breasts on Bed of Spinach with Mushroom Sauce is a contemporary version of a classic French dish now beloved by the family. As it comes together quickly, it is best to prep all ingredients ahead. Serve with buttered noodles or plain rice for a perfect meal.
4 boneless, skinless chicken breast halves
salt and freshly ground pepper +
1/4 cup flour for dredging
1 tablespoon water
1 egg, beaten
1/4 cup grated Parmesan cheese
1/2 cup Panko (Japanese bread crumbs)
1/2 cup almond meal
3 tablespoons butter
1 pound spinach or kale, cooked, coarsely chopped (keep warm)
1/4 pound mushrooms, sliced
1/4 cup chicken stock
2 tablespoons chopped fresh parsley
1 Pound chicken breasts with meat mallet to flatten. Season with salt and pepper.

2 Set out three shallow bowls. In the first bowl, place flour. In second bowl, beat egg with water. In third bowl, combine cheese, Panko, and almond meal. Coating one piece of chicken at a time, dredge with flour, shaking off excess. Dip into egg mixture, then into cheese/Panko/almond meal mixture. Place on plate. Repeat with remaining pieces of chicken, then refrigerate for 15 minutes.

3 Heat 2 tablespoons of butter in skillet. Brown chicken, about 4-5 minutes on each side.

4 Place cooked spinach on serving platter, arrange chicken breasts on top and keep warm.

5 To the skillet add remaining butter and saute mushrooms until tender. Remove mushrooms and arrange them over chicken. Pour chicken stock into pan, scrapping up brown bits, and reduce to 2 tablespoons. Spoon over chicken, sprinkle with chopped parsley.

servings  use metric
original recipe yield: 4 Servings
Notes Other variations - The classic recipe calls for a a brown sauce rather than chicken stock for the final item poured over the chicken. Also it uses day old bread crumbs rather than Panko-almond meal mix.

If you use our recipes - please give foodie kitchen credit and link to