Weeknight Chicken Florentine

• prep time: 10 minutes
• cook time: 20-25 minutes
• total time: ~45 mins

Servings: Dinner for 4

Ingredients:

• 4 boneless, skinless chicken breasts
• 1.5 cups Cremini mushrooms, diced
• 1/2 yellow onion, diced
• 4 garlic cloves, minced
• 1/2 cup parmesean cheese, grated
• 1 lemon, juiced
• 2 tbsp. olive oil
• 3 tbsp. butter
• 2 tbsp. flour
• 1 cup cream
• 1/2 cup chicken broth
• 4 cups spinach
• salt and pepper

Instructions:

1. In a mixing bowl, mix mushrooms, onion and garlic cloves
2. In a separate bowl, mix the parmesan cheese with the lemon juice
3. Take each chicken breast and pound out with a meat mallet (I used a rolling pin) until each breast is pounded to about 1/2 inch thick. If you purchase your meat from a butcher you can ask them to do this for you
4. Season chicken with salt and pepper
5. Heat olive oil in a large skillet until shimmering
6. Add chicken and sear until brown and then flip and repeat on the alternate side until chicken is cooked through
7. Continue with all chicken and set aside when complete
8. Melt butter in the skillet and add the mushroom mixture
9. Cook until onions are translucent and garlic is fragrant
10. Add four and coat vegetables
11. Add cream and chicken broth and stir until all is well mixed without lumps (scrape browned bits from the pan)
12. Bring mixture to a boil, then reduce to a simmer and add spinach and parmesan cheese mixture
13. Cook until spinach has wilted and parmesan cheese has melted
14. Add chicken to the pan and simmer until sauce has thickened
15. Serve over rice, pasta or veggies