Friday, October 25, 2013

Chicken Florentine

This is just one of the dishes that you eat when you feel like stuffing your face with comfort food.  And garlic.  Lots of garlic.  And eating greens.... cooked greens are still good for you, right?  Anyhow, they taste amazing.  I kind of have this thing for spinach.... but usually not cooked, because it turns out blah and bland.  But in this, it tastes amazing- more than I would have thought.  Oh, and sauteed  mushrooms.  And bacon.  So basically this dish is just amazing, between the thick rich sauce and bacon.  Did I mention bacon?  

Yes, yes... I know- you're wondering how anything made with canned soup could be good.  Honestly, I usually agree- but this time, just trust me.

You want to make sure to saute the spinach just until it wilts- you don't want to overdo it.

And then roughly chop it- if you don't, people will be seriously considering letting you off kitchen duties.  I mean, this long wet green thing that's flopping off your fork really isn't too appetizing. 

And the sauce.... *sigh*  It's just amazing.  So amazing, that we have to make extra for those who like to drench everything in it. 

Chicken Florentine

4 boneless skinless chicken breasts
4 tablespoons butter, divided
2 bags fresh spinach
1 lb baby Bella mushrooms, sliced
6 garlic cloves, minced
1/2 cup half and half
1 tablespoon lemon juice
1 (10.75 oz.) can cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup Parmesan cheese
2/3 cup chopped bacon

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.
Decrease the oven temperature to 300.
Melt 1 tablespoon butter in a large skillet, add the spinach, cook over medium heat till wilted.  Arrange the spinach over the bottom of a 9x13 glass pan.
In the same skillet, melt 1 tablespoon butter, saute the mushrooms till lightly browned.  Arrange over spinach. 
Melt remaining 2 tablespoons butter in a medium saucepan over medium heat. Add the minced garlic, saute till fragrant.  Immediately add the half and half, lemon juice, cream of mushroom soup, and Italian seasoning, stir till mixture simmers, remove from heat. Spread half of sauce over mushrooms.
Slice the chicken breasts widthwise into 1/4 inch slices, keeping the slices together.  Arrange in the pan over the sauce, then spread remaining sauce on top of chicken breast slices.  Top with chopped bacon, and sprinkle with Parmesan cheese.
Bake 15-20 minutes till heated.

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