Chicken gismonda

Delight in the flavors of a refreshing Chicken Gismonda salad with tender chicken, vibrant veggies, and zesty dressing for a burst of culinary bliss.

Ingredients:

• 90g bread crumbs
• 1-ounce grated Parmesan cheese
• 2 eggs
• 4 tablespoons salad oil
• 2 large whole boneless chicken breasts
• 3/4 cup flour
• 90g clarified butter
• 170g (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
• 450g trimmed leaf spinach, washed very well
• 1/2 teaspoon nutmeg

Instructions:

1. Mix together bread crumbs and Parmesan cheese; set aside. In a small bowl, whisk together eggs and oil until well combined; set aside.
2. Slice chicken breasts diagonally and pound gently to flatten without tearing the skin. Coat chicken in flour, dip into the egg and oil mixture, then coat with the bread crumb and cheese mixture. Press down gently and place on waxed paper.
3. In a frying pan, melt 1-ounce of clarified butter and sauté mushrooms. Add lemon juice, salt, and pepper. Cook for approximately 7 minutes, then remove excess butter. Pour in sherry and swirl to warm through.
4. In a separate saucepan, melt fresh salted butter and add spinach leaves (not dried) one layer at a time. Season each layer with salt, pepper, and nutmeg. Cook over medium heat for about 6 minutes, then drain and keep warm.
5. Meanwhile, in a large pan, heat the remaining clarified butter and cook the chicken breasts over medium heat for around 4 minutes on each side. Pour the mushroom sauce over the chicken and heat through by shaking the pan.
6. For serving, arrange a portion of spinach on a plate, top with a chicken breast and spoon over the sauce.

Summary:

• Calories: 3576 kcal
• Fat: 228 g
• Protein: 215 g
• Carbs: 164 g
• Potassium: 5884 mg
• Magnesium: 660 mg