Chicken Florentine: Creamy and Delicious

I, personally, get tired of the same old thing week end and week out. So, I cooked this tasty dish with some steamed vegetables and dug in! I was in heaven! My family loves this dish and was asking for seconds! Chicken Florentine scored big with this family and I hope it scores a huge success with yours!

4 skinless chicken breasts

1/4 c. butter

3 tsp minced garlic

1 tbsp lemon juice

1 can (10.75 ounces) cream of mushroom soup

1 tbsp Italian seasoning

1/2 c half and half

1/2 c Parmesan cheese (fresh)

1 can (13.5 ounces) spinach

4 ounces fresh mushrooms

3-6 pieces of crispy bacon

2 c mozzarella cheese

In an oven set on 350 degrees, place chicken breasts on a baking sheet and bake for 20-30 minutes until they are no longer pink and juices run clear.  Take them out of oven and increase oven heat to 400 degrees.

In a sauce pan melt butter, put in mushroom soup, lemon juice, Italian seasonings, half and half and Parmesan cheese.

In a baking dish on the side arrange spinach on bottom (make sure you drain your spinach) add the fresh mushrooms on top of the spinach.  Pour half and the mixture from the sauce pan over mushrooms/spinach .  Arrange the chicken breasts from the baking sheet on the sauce, mushroom and spinach.  Cover the chicken breasts with the remaining sauce from the pan.  Add the mozzarella cheese and then bacon.  Bake in the oven for 20-25 minutes until bubbling and golden brown.

You can serve it over rice or noodles of your choosing. I think it is good either way. Make sure you add some greens too!  I hope you enjoy this as much as my family!  Bon Appetit !!!