Chicken Florentine #WeekdaySupper
 
 
Author:
Serves: 2 servings
Ingredients
  • 2 4-ounce chicken breasts
  • 1 Tablespoon olive oil
  • 5 ounces of baby spinach
  • 8 ounces sliced baby portobella mushrooms
  • 1 shallot, sliced
  • 1 clove garlic minced
  • ½ lemon
  • ¼ cup chicken broth (optional)
  • salt and pepper to taste
Instructions
  1. Pound chicken breast to ¼-inch thickness. season with salt and pepper.
  2. Heat oil in a medium-sized skillet. Brown breasts on both sides, Cover and simmer until thoroughly cooked.
  3. Remove chicken to a plate and cover with foil to keep warm.
  4. Add spinach, shallots, mushrooms and garlic to the pan. add broth if needed if pan is dry. Sauté until mushrooms are cooked through.
  5. Plate spinach mixture. Drizzle with lemon juice. Top with cooked chicken.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/chicken-florentine-weekdaysupper/