Mushroom Chicken Florentine

Mushroom Chicken Florentine

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janet kaskie

By
@jekaskie

This recipe came about as I was rummaging thru pantry and fridge and wondering what 'sounded good' that I could make , throw in the oven, and walk away. Hubby wanted Italian but I was tired of tomato sauce and I had chicken in the fridge I wanted to use. Toss in a few family favorites and BINGO! Done ! This resulted in a new favorite !

Rating:

☆☆☆☆☆ 0 votes

Serves:
3-4
Prep:
15 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • 3 large
    boneless skinless chicken breast , cut in half
  • 4 Tbsp
    italian salad dressing
  • 1/2 c
    italian seasoned breadcrumbs
  • 1/4 c
    parmigiano-reggiano, grated
  • 3 Tbsp
    olive oil for browning chicken
  • 1 pkg
    17.6 oz, gnocchi (italian potato 'dumpling' found in the pasta isle )
  • 1 jar(s)
    16 oz, mushroom alfredo sauce
  • 1 1/2 pkg
    fresh mushrooms,quartered
  • 1 small
    pinch,ground nutmeg, (its very strong ' a little goes along way )
  • 1/3 c
    dry sherry (optional) or milk
  • 1 tsp
    dried onion flakes
  • 1 lb
    frozen chopped spinache,thawed and squeezed dry
  • ·
    salt and pepper to taste
  • ·
    parmigiano-reggiano, grated, to top

How to Make Mushroom Chicken Florentine

Step-by-Step

  1. Coat chicken in Italian dressing.
  2. Toss coated chicken in a mixture of bread crumbs and Parmigianino-Reggiano cheese.
  3. Coat skillet with olive oil, heat to med high, cook smooth side of chicken until just golden.
  4. Combine all other ingredients, except additional Parmigianino-Reggiano cheese.
  5. Place combined ingredents in prepared casserole,
    Top with chicken (browned side up)
    Top with remaining cheese.
  6. Bake in a 375 oven 30-45 minuets or until chicken is cooked through..
  7. Serve with garlic bread and salad... enjoy !

Printable Recipe Card

About Mushroom Chicken Florentine

Course/Dish: Chicken Casseroles
Main Ingredient: Chicken
Regional Style: Italian
Other Tags: Quick & Easy Healthy



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