Chicken Florentine - cooking recipe

Ingredients

2 lb. chicken cutlets
1 (10 oz.) pkg. frozen chopped spinach
1 can cream of mushroom soup
1 stick butter
touch of paprika
bit of parsley (optional)

Preparation

Bread and fry cutlets.
Cook spinach.
Drain well (1 hour). Mix and heat soup and butter.
Layer spinach, chicken and soup in pan.
Sprinkle with paprika and parsley.
Cook until bubbly at 350\u00b0.