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Spinach and Mushroom Smothered Chicken Recipe

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This recipe for Spinach and Mushroom Smothered Chicken, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lea O'Gorman

Category:
Category:

Ingredients:  
Ingredients:  
FOR THE CREAMED SPINACH:
2-3 c of spinach leaves
4 ounces cream cheese
1/4 C shredded parmesan cheese
2 cloves garlic, minced
3 T red onion, minced (regular onion will do)
2 T olive oil
Salt and pepper to taste

FOR THE SAUTEED MUSHROOMS:
8 ounce package of mushrooms, sliced
butter
2 T olive oil
1/2 C white wine
2 cloves garlic, minced
Salt and pepper to taste

FOR THE CHICKEN:
2 boneless chicken breasts, cut in half horizontally
4 slices Mozzarella or Provolone cheese


Directions:
Directions:
Preheat the oven to 350 degrees. Season the chicken to your liking (salt, pepper, garlic, onion powder, herbs, etc) Bake for 16 minutes.

Meanwhile, make the creamed spinach. Over medium-high heat, melt 2 T olive oil in a skillet. Add in the onions and saute 2-3 minutes. Add in the spinach and garlic. It will shrink ridiculously. When it's cooked through, stir in the cream cheese and parmesan cheese. Continue cooking and stirring until the cream cheese is melted. Remove from heat.

For the mushrooms, melt butter and 2 T olive oil in a skillet. Put the mushrooms in and cook until browned all over. Don't season with salt until they are browned or they will never brown. Deglaze the pan with the wine. Add in the garlic and season with salt and pepper. Cook until most of the wine is cooked out.

Flip the chicken pieces over. Divide the spinach and mushrooms with sauce over the top of each breast. Lay a slice of cheese over each piece of chicken. Cook another 12-14 minutes or until cheese is browned and chicken is done.

Number Of Servings:
Number Of Servings:
4

 

 

 

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