Chicken Florentine

4 chicken breasts
1 1/2 pounds fresh spinach
Grated Parmesan cheese
Juice of 1 lemon
Vegetable Oil
2 eggs, beaten
6 ounces Mozzarella cheese
1/3 cup white wine
1/2 cup chicken broth
Flour
salt

Coat chicken with salt/flower mixture. Dip into beaten eggs and saute in vegetable oil over low heat. Cook 10 minutes on each side. Meanwhile, cook fresh spinach (or 2 or 3 small frozen). Drain, chop, and add butter.

Top sauteed chicken with spinach, sprinkle with Parmesan cheese. Place Mozzarella cheese on top. Bake at 350 for approximately 15 minutes. During baking, place wine and lemon juice in pan that chicken was sauteed in and simmer until wine is reduced by half. Add chicken broth and simmer for 2 minutes. Pour sauce on chicken before serving.