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Chicken Breasts Gismondo
1 lb. fresh mushrooms 1 cup fresh bread crumbs Salt Pepper 2 whole chicken breasts, skinned, boned and halved 2 eggs, slightly beaten 10 T. margarine, divided 2 T. flour 1 cup half and half 1/4 t. ground nutmeg 2 t. lemon juice 3 cups cooked rice 1 lb. cooked spinach
Rinse, pat dry and slice mushrooms. Set aside. Mix bread crumbs, 1/2 t. salt, and a pinch of pepper. Dip chicken in egg, then coat with crumbs. In skillet, in 4 T. of the margarine, saut� chicken until firm and golden brown, about 15 minutes. Keep warm. In same skillet, melt remaining 6 T. margarine. Add flour. Stir until smooth. Gradually stir in half and half. Add nutmeg and 1/2 t. salt. Cook and stir until thickened, about 5 minutes. Stir in lemon juice. To serve put chicken on bed of rice and spinach. Spoon sauce over chicken. Top with mushrooms. Serves 4 Source: My Old Recipes