mushroom chicken florentine

jekaskie avatar
By janet kaskie
from Lubbock, TX

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 !

serves 3-4
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For mushroom chicken florentine

  • 3 lg
    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
    16 oz, mushroom alfredo sauce
  • 1 1/2 pkg
    fresh mushrooms,quartered
  • 1 sm
    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

  • 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 !
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