Shelly's Recipe

LOW TIDE CHICKEN

Category: Chicken

1/2 cup olive oil
1 tsp chopped garlic clove garlic, minced
Flour
6 lbs chicken cutlets
1 1/2 cups water
4 chicken bouillon cubes
1 tsp dried thyme
1/4 tsp salt
Pepper
1 lb mushrooms, sliced
4 (10 oz) pkg frozen chopped spinach, thawed
Hot cooked long grain white rice

Preheat oven to 350. Heat oil in a skillet and saute garlic. Flour the chicken and fry lightly on both sides, then place in a roasting pan. Strain oil, saving approximately 1/4 cup. Pour oil back into the skillet and add the water, bouillon cubes and seasonings. Cook on high until water has almost boiled away, then add the mushrooms. Saute over low flame for 10 minutes

In a saucepan, cook spinach according to package directions. Drain and spread over chicken. Pour mushrooms and sauce over spinach and bake for 10 minutes. Serve with rice. Serves 12