|1||large bag of spinach leaves|
|4||ounces cream cheese|
|¼||cup shredded parmesan cheese|
|2||cloves garlic, minced|
|3||tablespoons red onion, minced|
|2||tablesppons olive oil|
|Salt and pepper to taste|
|8 ounce package of mushrooms, sliced|
|2||tablespoons olive oil|
|½||cup white wine|
|2||cloves garlic, minced|
|Salt and pepper to taste|
|4-5||boneless chicken breasts|
|8-10||slices Mozzarella cheese, cut into ⅛ inch slices|
|1||tablespoon garlic powder|
|1||tablespoon seasoned salt, like Lawry’s|
Preheat the oven to 350 degrees fahrenheit. 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, melt 2 tablespoons olive oil in a skillet. Add in the onions and saute 2-3 minutes. Add in the spinach and garlic. It will shrink ridiculously. When it’s cooked through, stir in the cream cheese and parmesan cheese. Continue cooking and stirring until the cream cheese is melted. Remove from heat. For the mushrooms, melt butter and 2 tablespoons olive oil in a skillet. Put the mushrooms in and cook until browned all over. Don’t season with salt until they are browned or they will never brown. Deglaze the pan with the wine. Add in the garlic and season with salt and pepper. Cook until most of the wine is cooked out. Serve the chicken with some of the mushrooms and spinach on top.
- 50/50 pheasant/chicken blend
- Made with organic spinach, wild mushrooms & parmesan
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Smothered Chicken with Mushrooms and Spinach