Mushroom Chicken Florentine Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
• Increase the oven temperature to 400 degrees F (200 degrees C).
• Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
• Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
• Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

Steps:

• Put the chicken breasts and onions in a large and wide saucepan.
• Add enough water to cover the same.
• Cover the saucepan with a lid.
• Poach the chicken for 20 minutes on low-medium heat until just white throughout.
• Then, melt butter in a heavy non-stick skillet.
• Saute mushrooms until tender{about 5 minutes}.
• Then preheat the broiler.
• Put the spinach in a 20 X 20 cm square baking dish.
• Sprinkle nutmeg, salt and pepper to taste.
• Arrange the chicken in a single layer over the spinach.
• Top with mushrooms.
• Sprinkle with cheese.
• Broil for 1-2 minutes or until the cheese has melted.
• Remove from heat.
• Serve hot.
• Enjoy!

Steps:

• In a 3-qt. slow cooker, combine the soup, wine, sour cream and herbes de Provence. Stir in chicken and mushrooms. Fold in spinach. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with noodles.

Steps:

• Clean mushrooms well, wash and dry.
• Slice off the stems.
• Saute the mushrooms and onions in butter until brown.
• Drain the cooked spinach well and line a casserole with the spinach leaves.
• Spread 1/2 of the mushroom/onion mixture over the leaves, top with cheddar.
• The next layer again will be mushrooms/onion mixture topped with cheddar.
• Bake this covered at 350* for 20-30 min.

Steps:

• Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet. Dust chicken with flour, salt , pepper and oregano.
• In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm.
• In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes, and Marsala wine. Cook for approximately 10 minutes, stirring occasionally. Mix in spinach, and cook for about 2 minutes. Serve over chicken.

Steps:

• Put a large skillet over medium-high heat for 2 or 3 minutes.
• Add 2 tablespoons extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around
• Put about .25 cup of flour on a plate. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.
• Add the breasts to the skillet and cook so there is a constant sizzle but no burning.
• Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.
• Transfer the chicken to a plate and cover loosely with foil to keep warm.
• Add 1 pound spinach to the skillet and cook, undisturbed, until the liquid from the spinach evaporates completely.
• With the heat still on medium-high, add .5 cup of white wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
• Wait 30 seconds, then stir in .5 cup heavy or sour cream (yogurt is fine if you keep the heat low). Turn heat to low, stirring, until slightly thickened.
• Return the chicken to the skillet, turn in the sauce and serve.