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Smothered Chicken with Spinach & Mushrooms

by on ‎03-11-2015 04:07 PM

I found the inspiration for this dish on Pinterest.  I tweaked it a little. I pounded the chicken breasts so they would cook a little faster and made the spinach/cream cheese & mushrooms topping in a skillet.  Moist tender chicken with a light cheesy spinach sauce.  It was delish.  I hope you like it. 


 PS: Don’t judge my cell phone pic. It tastes really good!  {#emotions_dlg.laugh}



Smothered Chicken with Spinach & Mushrooms


4-5 boneless chicken breasts, pound to ¼” thick


8 oz package of mushrooms, sliced


1 lg bag of spinach leaves


4 oz cream cheese


1/4 cup shredded parmesan cheese


8-10 slices Mozzarella cheese, cut into 1/8 inch slices


2 cloves garlic, minced


1 tbsp. garlic powder


3 tbsp. onion, minced


1 tbsp. seasoned salt, like Lawry's


2 tbsp. olive oil


Salt and pepper to taste


1/2 cup white wine


Preheat the oven to 350 degrees.  Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken.  Bake for 16 minutes.


Meanwhile, make the creamed spinach.  Over medium-high heat, 2 tbsp. olive oil in a skillet.  Add in the onions and sauté 2-3 minutes.  Add in the spinach, mushrooms and garlic.  When it's cooked through, stir in the cream cheese and parmesan cheese.  Continue cooking and stirring until the cream cheese is melted. Add the wine.  Cook until most of the wine is cooked out.


Flip the chicken pieces over.  Pour spinach and mushrooms over the top of each breast.  Lay two slices of cheese over each piece of chicken.  Cook another 12-14 minutes or until cheese is browned and chicken is done.



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