Recipe: Chicken Parmesan

Will serve 4 people.

1 egg, lightly beaten
1 C freshly made bread crumbs
½ C freshly grated Parmesan cheese
1-1/2 lbs. skinned & boned chicken breasts
1/3 C flour
Salt
Freshly ground pepper
2 T lemon juice
¼ t nutmeg
1-1/2 C chopped cooked spinach, or 1 pkg. frozen chopped spinach, cooked
4 T butter
2 T oil
1 C heavy cream

Mix the egg with 2 tablespoons water in a shallow bowl.
Combine the bread crumbs and cheese on a piece of wax paper.
Coat the chicken breasts with flour, and sprinkle with salt and pepper.
Dip them into the egg and then into the bread crumb-cheese mixture; set aside.
Add the lemon juice and nutmeg to the spinach and stir over low heat until it is warm.
Melt the butter and oil in a large skillet.
When it foams, add the chicken and sauté over medium-high heat for 2-3 minutes on each side, or until just done.
Spread the spinach on a warm platter, place the chicken on top, and keep warm.
Remove all but 3 tablespoons of fat from the skillet.
Place it over high heat and add the cream.
Stir, scraping the bottom of the pan, until the cream comes to a boil.
Spoon a little of this sauce over the chicken and spinach, and pour the rest into a serving bowl.