Joining Suzy at Kitchen Bouquet for another Flashback Friday. She's flashing back to some gorgeous roses and moving ahead to a new opportunity. Good luck Suzy!
This one is a flashback for me, I don't think I've ever posted this recipe before but I used to make it often because my kids loved it when they were little. I found it on an old disc of the original MasterCook software, and it seemed simple enough for me at the time. It became a regular on our dinner menu. Had some chicken cutlets in the frig and some great ideas, but when I was looking through my recipes, I found this one for Chicken Florentine. I hadn't made it in years. When my son sat down for dinner, he immediately remembered this dish from when he was little. Of course he had to remind me that one time I baked the bag the spinach came in along with the chicken and mushrooms. We had no clue how I could have done that, but what a surprise when we fished it out! Little shit, he has too good a memory! We had a good laugh and a great dinner tonight! The kids remembered it and dinner was a hit all over again! and I've come a long way in cooking. Somewhat anyway!
Of course I adapted this to my own style of rushed cooking :) I used cremini and white button mushrooms, and more than the recipe called for because we love mushrooms. A lot. Added more spinach as well. I sauteed the mushrooms first, then added the shallots, and then the spinach to the pan until it was all wilted. Then put it all in the casserole dish. Browned the chicken pieces, actually didn't brown them but cooked them through and added that on top of the spinach and mushroom mix. Used a little more Sauvignon Blanc than the recipe said and added the flour, then the sour cream, a little more than a cup so it would be saucy! Cooked it until it thickened as directed. Yes, I followed directions for that part! Then I poured it on top and mixed it all up so the mushrooms juices mixed in with the sour cream sauce. Sprinkled shredded cheddar on top and baked for about 35 minutes. Uncovered. Served on top of brown rice.
Source: MasterCook software, recipe by Elizabeth Powell
1/2 pound fresh spinach -- stems removed, wash (I used 2 bags baby spinach)
4 tablespoons butter
1 whole large onion -- diced (I used 2 small shallots)
2 whole chicken breasts -- cut into 2" pieces
6 ounces mushrooms -- sliced (I used 12 ounces)
1/3 cup dry white wine
1 tablespoon flour
1 cup sour cream
1 pinch garlic powder
4 ounces grated sharp cheddar cheese
Steam spinach until wilted, drain and chop. Melt 2 tablespoons of butter in large skillet and sauté onions until golden. Remove onions with slotted spoon, mix with spinach and place in buttered casserole. Add one tablespoon butter to skillet. Brown chicken and remove to warm plate.
Sauté mushrooms in remaining butter and remove to plate with chicken. Add wine to pan and then stir in flour. Slowly add sour cream and stir until hot and thickened. Add chicken, mushrooms, and garlic powder. Place on spinach, sprinkle with cheese and bake uncovered at 350 for 20 to 30 minutes.