Spinach and Mushroom Smothered Chicken (TNT/Favorite!)
Spinach and Mushroom Smothered Chicken (TNT)
Servings: 2 to 3 (depending on how large the chicken breasts are before slicing)
2 cups fresh baby spinach
1 cup sliced fresh mushrooms
1/3 cup finely chopped onion
2 tbs. chopped pecans
1 tsp. olive oil
2 boneless, skinless chicken breast halves
1/2 tsp. Penzeys 4/S Special Seasoned Sea Salt (or to taste)
1/8 tsp. freshly ground black pepper
1/2 cup shredded mozzella/provolone cheese mix
In a large skillet, sauté the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm.
Slice across chicken breasts into two thin patties. Sprinkle chicken with seasoning and pepper. Cook chicken breasts in same pan used for the spinach (add a little extra olive oil if you need to), until nicely browned on both sides and cooked through (~4 to 5 minutes per side).
Top with cheese. Cover pan and saute another 2 to 3 minutes longer or until cheese is melted. Before serving, top each chicken breast with reserved spinach mixture, turn off the heat, cover the pan and let sit for about 45 seconds. Use caution removing chicken from skillet as the spinach mix and the cheese tend to slide off the chicken if you're not careful.
Gail's Notes: Paul and I loved this! It tasted every bit as good as what you'd get at a fancy restaurant. I got the original recipe from Sam's Club and (of course) I made a few minor adjustments--but for the most part it's fairly close to the original recipe. I know one thing for sure--I will definitely be making this again! And I might just have to add a touch of Dry Sherry to the chicken as it simmers towards the end, as I think that'll really kick it up a notch in flavor!
Servings: 2 to 3 (depending on how large the chicken breasts are before slicing)
2 cups fresh baby spinach
1 cup sliced fresh mushrooms
1/3 cup finely chopped onion
2 tbs. chopped pecans
1 tsp. olive oil
2 boneless, skinless chicken breast halves
1/2 tsp. Penzeys 4/S Special Seasoned Sea Salt (or to taste)
1/8 tsp. freshly ground black pepper
1/2 cup shredded mozzella/provolone cheese mix
In a large skillet, sauté the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm.
Slice across chicken breasts into two thin patties. Sprinkle chicken with seasoning and pepper. Cook chicken breasts in same pan used for the spinach (add a little extra olive oil if you need to), until nicely browned on both sides and cooked through (~4 to 5 minutes per side).
Top with cheese. Cover pan and saute another 2 to 3 minutes longer or until cheese is melted. Before serving, top each chicken breast with reserved spinach mixture, turn off the heat, cover the pan and let sit for about 45 seconds. Use caution removing chicken from skillet as the spinach mix and the cheese tend to slide off the chicken if you're not careful.
Gail's Notes: Paul and I loved this! It tasted every bit as good as what you'd get at a fancy restaurant. I got the original recipe from Sam's Club and (of course) I made a few minor adjustments--but for the most part it's fairly close to the original recipe. I know one thing for sure--I will definitely be making this again! And I might just have to add a touch of Dry Sherry to the chicken as it simmers towards the end, as I think that'll really kick it up a notch in flavor!
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