Chicken Gismonda - cooking recipe

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

Preparation

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