/ Main Dishes
Mushroom Chicken Florentine
boneless skinless chicken breast , cut in half
italian salad dressing
italian seasoned breadcrumbs
olive oil for browning chicken
17.6 oz, gnocchi (italian potato 'dumpling' found in the pasta isle )
16 oz, mushroom alfredo sauce
pinch,ground nutmeg, (its very strong ' a little goes along way )
dry sherry (optional) or milk
frozen chopped spinache,thawed and squeezed dry
parmigiano-reggiano, grated, to top
How to Make Mushroom Chicken Florentine
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 !
Printable Recipe Card
About Mushroom Chicken Florentine
Posted: Thu, Jan 2, 2014