Chicken Florentine #WeekdaySupper
Author: Cindy Kerschner
Serves: 2 servings
- 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
- Pound chicken breast to ¼-inch thickness. season with salt and pepper.
- Heat oil in a medium-sized skillet. Brown breasts on both sides, Cover and simmer until thoroughly cooked.
- Remove chicken to a plate and cover with foil to keep warm.
- Add spinach, shallots, mushrooms and garlic to the pan. add broth if needed if pan is dry. Sauté until mushrooms are cooked through.
- 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/
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