Manhattan Chicken

 

3/4 c. bread crumbs
1 egg, slightly beaten
4 skinless, boneless chicken breast halves, pounded to 1/4 inch thickness
2 tbsp. vegetable oil
2 tbsp. butter
1/2 c. chopped onion
1/2 lb. mushrooms, sliced
1 garlic clove, minced
1 (10 oz.) pkg. frozen spinach, thawed and drained
1/2 tsp. nutmeg 

4 slices Provolone cheese
1/4 c. dry white wine

Place bread crumbs and egg in separate shallow dishes. Dip chicken in egg, then dredge in bread crumbs to coat. In a large frying pan, heat oil over medium heat. Add chicken and cook about 4 minutes on each side, until lightly browned. Remove pan from heat, cover to keep chicken warm. In another large frying pan, melt butter over medium heat. Add onion and saute until beginning to soften, about 2 minutes.Add mushrooms and garlic, saute until mushrooms are tender, 3-5 minutes. Add spinach and nutmeg. Mix well and cook until heated through. Top each chicken breast with one quarter of spinach-mushroom mixture. Arrange Provolone cheese slices on top. Return pan to medium heat. Add wine and cover. Cook 5 minutes, until cheese is melted and chicken is tender. Preparation: 15 minutes. Serves 4.