Max's Chicken Daisy

4 boneless skinless chicken breasts

1 bag spinach-cleaned and stems removed

2 cups sliced mushrooms

4 egg yolks-whites will not be needed

2 sticks melted butter

1 whole lemon

2 cups olive oil

2 cups flour

1/2 cup seasoned salt

dash cayenne pepper

dash Worcestershire sauce

In a large bowl mix the flour and seasoned salt thoroughly. Coat each side of the breasts with this mixture. Then saute in the olive oil until golden brown. Make sure the breasts are fully done-10 minutes. Remove from olive oil and set to the side.

In making the hollandaise sauce-whisk the egg yolks in a double boiler until thick and creamy, about 5 or 7 minutes. Then slowly pour in the melted butter, whisking the whole time until
butter is used and mixture is thick. Remove from heat and whisk the cayenne pepper, Worcestershire sauce and juice of the lemon into the sauce and set to the side.

Saute the mushrooms in a small pan with a small amount of butter.

To plate: Lay the fresh spinach on a plate, lay the breast on top of the spinach, then cover the breast with the hollandaise sauce and the sauteed mushrooms. Yield: 4 servings.

This recipe came from my friends Gregory Keller and Wayne Manning, former owners of Max's Restaurant, which used to be in an old house on Austin Avenue in downtown Waco, Texas. Greg was one of the first people I knew who died due to AIDS.

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