Chicken Florentine - cooking recipe

Ingredients

1 (2 1/2 to 3 lb.) broiler/fryer chicken, cut up
3/4 c. water
1 cube chicken bouillon
1/2 lb. mushrooms, sliced
1 (10 oz.) bag spinach
4 tsp. prepared horseradish
butter
1/4 tsp. pepper
2 medium lemons
1/2 tsp. salt
1/2 c. milk
1 Tbsp. flour

Preparation

About 1 hour before serving:
In a 12-inch skillet over medium heat melt 3 tablespoons of butter.
Add chicken and cook until browned on all sides.
Add water, pepper and bouillon.
Heat to boiling.
Reduce heat to low.
Cover.
Simmer 30 minutes or until fork-tender.