Mushroom-soup chicken Florentine
4 skinless, boneless chicken breast halves
2 tablespoons butter or margarine
3 teaspoons minced garlic
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8 ounces fresh mushrooms, sliced
Juice of 1 lemon
1 (10.75-ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup milk or half-and-half
4 tablespoons grated Parmesan cheese
2 (10-ounce) packages frozen spinach, thawed, squeezed and drained
2 cups shredded mozzarella cheese (optional)
Makes 4 servings.
Bake chicken at 350 degrees just until juices run clear, 20 to 30 minutes.
Meanwhile, melt butter in saucepan. Saute garlic and mushrooms 5 minutes. Stir in lemon juice, condensed soup, seasoning, milk and Parmesan.
Arrange spinach in bottom of a 9-inch baking dish and top with half the sauce. Add chicken and cover with remaining sauce. Top with mozzarella if desired. Bake another 10 to 15 minutes, until sauce is heated through and cheese melted.
Nutritional information per serving: 354 calories (39 percent from fat), 15.6 g fat (6.9 g saturated, 3.4 g monounsaturated), 90.4 mg cholesterol, 39.2 g protein, 17.1 g carbohydrates, 5.3 g fiber, 872 mg sodium.