Best Mushroom Chicken Florentine Recipes

MUSHROOM CHICKEN FLORENTINE

Mushroom Chicken Florentine image

Here's a simple way to prepare an elegant dish. Rich flavors of portobello mushrooms, fresh spinach and herbes de Provence make a delicious backdrop for the succulent chicken.

Provided by Taste of Home

Categories Dinner

Time 4h20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup white wine or chicken broth
1/2 cup sour cream
1 teaspoon herbes de Provence
1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch pieces
1-3/4 cups sliced baby portobello mushrooms
6 cups fresh spinach
Hot cooked egg noodles

Steps:

In a 3-qt. slow cooker, combine the soup, wine, sour cream and herbes de Provence. Stir in chicken and mushrooms. Fold in spinach. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with noodles.

Nutrition Facts : Calories 347 calories, Fat 13g fat (5g saturated fat), Cholesterol 117mg cholesterol, Sodium 672mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.

MUSHROOM CHICKEN FLORENTINE

Mushroom Chicken Florentine image

This recipe came about as I was rummaging thru pantry and fridge and wondering what 'sounded good' that I could make , throw in the oven, and walk away. Hubby wanted Italian but I was tired of tomato sauce and I had chicken in the fridge I wanted to use. Toss in a few family favorites and BINGO! Done ! This resulted in a new...

Provided by janet kaskie

Categories Casseroles

Time 1h

Number Of Ingredients 14

Ingredients

3 large boneless skinless chicken breast , cut in half
4 Tbsp italian salad dressing
1/2 c italian seasoned breadcrumbs
1/4 c parmigiano-reggiano, grated
3 Tbsp olive oil for browning chicken
1 pkg 17.6 oz, gnocchi (italian potato 'dumpling' found in the pasta isle )
1 jar(s) 16 oz, mushroom alfredo sauce
1 1/2 pkg fresh mushrooms,quartered
1 small pinch,ground nutmeg, (its very strong ' a little goes along way )
1/3 c dry sherry (optional) or milk
1 tsp dried onion flakes
1 lb frozen chopped spinache,thawed and squeezed dry
salt and pepper to taste
parmigiano-reggiano, grated, to top

Steps:

1. Coat chicken in Italian dressing.
2. Toss coated chicken in a mixture of bread crumbs and Parmigianino-Reggiano cheese.
3. Coat skillet with olive oil, heat to med high, cook smooth side of chicken until just golden.
4. Combine all other ingredients, except additional Parmigianino-Reggiano cheese.
5. Place combined ingredents in prepared casserole, Top with chicken (browned side up) Top with remaining cheese.
6. Bake in a 375 oven 30-45 minuets or until chicken is cooked through..
7. Serve with garlic bread and salad... enjoy !