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Chicken-Spinach delight

5 star rating
 

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Submitted by: Rosalie Walsh

 

Chicken breasts are cooked in a sauce with mushroom soup and mushrooms, then placed on a bed of spinach with tomato, onion, and more mushrooms.
 

Ingredients

  • 1/2 cup chopped onion
  • 3 tsp chopped garlic in jar or fresh
  • 1 pkg frozen chopped spinach (thawed and well-drained)
  • 6 Tbsp butter or margarine (divided)
  • 1/2 cup olive oil (divided)
  • 1 medium tomato, chopped
  • 1 cup sliced fresh mushrooms
  • 4 skinless, boneless chicken breast halves, pounded about 1/4-inch thick
  • Salt/pepper, to taste
  • 1 tsp garlic powder
  • 1 can cream of mushroom soup
  • 1 small can mushrooms, drained
  • 1/3 cup milk or half-and-half
  • 4-5 oz shredded mozzarella cheese

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Method

Saute onions and garlic in 3 Tbsp of the butte and 1/4 cup of the olive oil. After onions are soft, add spinach, salt and pepper to taste. Add chopped tomato and mushrooms. Cover and cook on low approximately five minutes. Toss once or twice during cooking. In a skillet, heat remaining butter and olive oil. Add chicken breasts, salt, pepper and garlic powder. Brown chicken, turning once. Mix soup, mushrooms and milk together. Pour mixture over chicken. Cover and cook on low heat approximately 30 minutes or until chicken is fork tender. When done, sprinkle mozzarella cheese on top of the chicken and turn off the burner. Cover for 2 or 3 minutes to let the cheese melt. To serve, put spinach mixture on plates and top with chicken and sauce.

 

Notes: The spinach mixture can be made ahead and warmed to put under chicken. You can also use low-calorie ingredients as in the soup, milk and half-and-half. I would not use fat free cheese.

 

Number of Servings: 4

 

Submitted by: Rosalie Walsh ()

 

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