Lemon Chicken On Escarole - cooking recipe

Ingredients

2 to 3 heads escarole
6 to 8 chicken breasts
1 lb. fresh mushrooms
1 lemon
1/2 stick butter (more if needed)
1 clove garlic

Preparation

Wash escarole thoroughly and boil down.
Saute minced garlic in olive oil in frypan.
Cut up cooked escarole some before simmering with garlic.
(This can be done ahead of time.)
Salt while cooking.