Mushroom Chicken Florentine

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Have you made this?

By janet kaskie
@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

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