Chicken Gismonda

Total Time:
35 min
15 min
20 min

2 servings

  • 3 ounces bread crumbs
  • 1 -ounce grated Parmesan cheese
  • 2 eggs
  • 4 tablespoons salad oil
  • 2 large whole boneless chicken breasts
  • 3/4 cup flour
  • 3 ounces clarified butter
  • 6 ounces (1-inch diameter) mushrooms, sliced in 1/2
  • 2 teaspoons lemon juice
  • Freshly ground salt, to taste
  • Freshly ground pepper, to taste
  • 1/4 cup dry sherry
  • 1/4 cup salted butter
  • 1 pound trimmed leaf spinach, washed very well
  • 1/2 teaspoon nutmeg
  • 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.

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