Chicken Gismonda

10 ingredients
8 steps

Ingredients

  • 6 breasts of chicken cutlets
  • 2 eggs
  • 1 c. seasoned bread crumbs
  • 1/4 c. cooking oil
  • 1 c. mushrooms, sliced
  • 2 Tbsp. butter
  • 3 pkg. frozen chopped spinach
  • 1 can Franco-American au jus
  • 1 Tbsp. cornstarch
  • 1/2 c. white wine

Directions

  1. 1
    Pound out chicken breasts.
  2. 2
    Dip in beaten eggs and seasoned bread crumbs.
  3. 3
    Fry in oil until done.
  4. 4
    Clean and slice mushrooms. In a separate pan, saute mushrooms in butter.
  5. 5
    Cook spinach according to directions on box.
  6. 6
    Drain thoroughly.
  7. 7
    Heat au jus, wine and cornstarch.
  8. 8
    Add mushrooms to au jus.

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