So I showed it to D, and he said he would use fat free half and half. He ended up buying regular half and half. So I liked it, but D didn't not. He also doesn't like Italian Seasoning. He thought it should used fresh herbs like basil, and add in some white wine.
I liked the tanginess of the sundried tomatoes. And that D got the spinach just on the cusp of wiltedness, so it wasn't soggy. He later said he did this because he didn't want extra water in the sauce. We had with pasta.
Skillet Creamy Chicken Mushroom Florentine
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| Photo by ALB |
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Skillet Creamy Chicken Mushroom Florentine is a fantastic restaurant quality meal that you can make for your family in less than 30 minutes!! You will not find a better creamy white sauce on top of this tender and juicy chicken.
Adapted from Alyssa at The Recipe Critic
Serves: 4
INGREDIENTS
1½ pounds boneless skinless chicken breasts
Cooking Spray
1/4 Cup White Wine
4 ounce small mushrooms, sliced
1 cup half and half
½ cup chicken broth
1 teaspoon garlic powder
1/4 Cup fresh basil
½ cup parmesan cheese
1 cup spinach, chopped
½ cup sun dried tomatoes
INSTRUCTIONS
In a large skillet sprayed with cooking spray, cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Deglaze the pan with the white wine, Add the mushrooms and cook until tender. Remove and set aside on plate.
Add the half and half, chicken broth, garlic powder, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach, sundried tomatoes, basil and mushrooms and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.
5 Smart Points (my additions/subtractions at 4 servings)
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