Chicken Florentine is a family pleaser, for sure! But, when you add sun-dried tomatoes and baby portobello mushrooms to the mix, it sends this dish over the top delish! SO. DAMN. GOOD!
4, boneless skinless chicken breasts
2-4 tablespoons olive oil
1, 8 oz package baby portobello mushrooms (or button mushrooms), roughly chopped
1 cup heavy cream (can use entire 16 oz carton for extra sauce)
½ cup chicken broth (use 1 cup for extra sauce)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ cup parmesan cheese (use entire 5 oz tub for extra richness)
1 cup baby spinach (use full 5 oz container for that extra green)
½ cup jarred sun dried tomatoes in oil (discard oil)
Salt & Pepper
Salt and pepper both sides of your chicken breasts. In a large skillet add olive oil and heat. Add the seasoned chicken breasts and cook on medium high heat for 3-5 minutes on each side or until brown and cooked until still a little pink in center. Remove chicken and set aside on a plate. Add the mushrooms and cook until tender. Remove and set aside on plate.
Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach, sundried tomatoes, and mushrooms and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and all to finish cooking all the way through for 3-4 minutes. Serve over pasta if desired with sauce ladled over the top.