You know when you make a new recipe and it turns out better than you think it will? This is mine, Chicken Florentine! Before we started on this adventure, the blog, I thought that only the difficult recipes would knock your socks off. The more I cook new things the easier it gets! That means you can do it too!
I’m a white sauce kind of girl and I love chicken. The dish combines two of my loves and it’s super easy to make! This mouthwatering dish would be perfect for a weekday dinner or if you want to blow someone away with your mad skills.
- 1 tablespoon butter
- 8 ounces fresh mushrooms ,sliced
- 1/2 onion, diced
- 4 cups fresh baby spinach
- 4 skinless , boneless chicken breasts
- ¼ cup butter
- 2 to 3 cloves garlic, minced
- 1 fresh lemon juiced
- 1 can condensed cream of chicken soup
- 1 cup half and half
- 1 cup grated Parmesan cheese
- 1 teaspoon oregano
- 1 teaspoon salt
- 6 slices of bacon ,cooked and crumbled
- 2 cups of mozzarella cheese ,shredded
- Your choice of pasta
- Preheat the oven to 400 degrees F. Grease a casserole dish and set aside.
- Melt the butter in a large frying pan. Add the sliced mushrooms, onion and cook until tender. Add the spinach and cook until wilted. Transfer the mushrooms, onion and spinach to the casserole dish.
- Place the sliced chicken breasts over top of the spinach.
- In a separate sauce pan, melt ¼ cup butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the lemon juice, can of soup, half and half and Parmesan cheese until well combined. Add oregano and salt.
- Pour the sauce overtop of the chicken. Cover with foil.
- Bake in the oven for about 40 minutes until chicken is cooked through. Remove the foil and sprinkle bacon pieces on top of the sauce, then the cheese. Bake for an additional 10 minutes until the cheese is crispy. Use the broiler if you would like extra crispy cheese.
- While chicken is cooking, bring a pot of water to a boil and cook pasta as per package instructions. Serve the chicken along side pasta.