Italian Chicken With Mushrooms And Spinach Recipes

ITALIAN CHICKEN WITH MUSHROOMS AND SPINACH

Steps:

• Season both sides of chicken with salt and pepper while waiting for saute' pan to heat.
• Place olive oil in pan and swirl to coat bottom.
• Lightly brown chicken on one side.
• Turn chicken and add remaining ingredients (except cheese) and cover.
• Let cook about 5 minutes or until chicken is done.
• Remove from heat and top chicken with cheese slices.
• Cover and let stand for a couple minutes until cheese melts.

ONE-SKILLET ITALIAN CHICKEN, SPINACH, AND FARRO

Steps:

• Heat a skillet over medium heat and grease with cooking spray. Cook chicken and onion until chicken is cooked through and no longer pink in the center, 5 to 10 minutes. Remove chicken.
• Pour chicken broth into skillet and bring to a boil. Stir in farro. Cover, reduce heat, and cook until most of the liquid has been absorbed, 15 to 20 minutes. Return chicken to skillet. Stir in diced tomatoes with liquid, spinach, basil, and parsley. Season with salt and pepper. Reduce heat, cover, and simmer for 5 to 7 minutes. Remove from heat. Let stand for 3 to 5 minutes, covered.
• Serve topped with Parmesan cheese.

ITALIAN SPINACH AND CHICKEN SKILLET

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, soup, spaghetti sauce, chicken, spinach, Parmesan cheese and Italian seasoning. Cook for 5-8 minutes or until heated through, stirring occasionally. , Drain noodles; toss with chicken mixture. Sprinkle with mozzarella cheese.

SPINACH AND MUSHROOM SMOTHERED CHICKEN

Steps:

• Preheat grill or broiler. In a large skillet, heat oil over medium-high heat; saute mushrooms and green onions until tender. Stir in spinach and pecans until spinach is wilted. Remove from heat; keep warm., Sprinkle chicken with seasoning. Grill, covered, on an oiled grill rack over medium heat or broil 4 in. from heat on a greased broiler pan until a thermometer reads 165°, 4-5 minutes per side. Top with cheese; grill or broil until cheese is melted. To serve, top with mushroom mixture.

SMOTHERED CHICKEN WITH SPINACH AND MUSHROOMS

Steps:

• Preheat oven to 350ºF and coat a 9 x 13" pan with olive oil.
• Saute onion until it starts to caramelize then add mushrooms and saute until they start to brown.
• In a small bowl, mix the neufchatel cheese (light cream cheese) and packet of Zesty Italian Dressing mix together until it is well blended.
• Place the chicken breasts in bottom of 9 x 13" pan.
• Divide cream cheese mixture into four even portions and spread on top of each chicken breast.
• Cover contents of the pan with the entire 8 oz bag of fresh spinach (uncooked).
• Evenly distribute the onion and mushroom mixture over the top of the spinach.
• Add salt and pepper to taste.
• Cover with the shredded mozzarella, provolone, and parmesan blend cheese.
• Bake in the oven for about 30 minutes and check that internal temperature of largest breast is 170ºF.
• Serve with a nice risotto or rice pilaf.

MUSHROOMS AND SPINACH ITALIAN STYLE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Saute onion and garlic in the oil until they start to become tender. Add the mushrooms, and fry until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and fry, stirring constantly for a few minutes, or until spinach is wilted.
• Add the vinegar, stirring constantly until it is absorbed, then stir in the white wine. Reduce heat to low, and simmer until the wine has almost completely absorbed. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.