Sauteed Chicken Breasts Florentine

Boneless skinless chicken breasts are sauteed to a golden brown then served with a flavorful mix of gently cooked baby spinach, grape tomatoes, garlic, and baby bella mushrooms.

PREP TIME: 10 minutes

COOK TIME: 20 minutes

TOTAL TIME: 30 minutes

SERVINGS: 6

INGREDIENTS:

3 Boneless, Skinless Chicken Breasts, cut in half lengthwise

6 cups Baby Spinach

2 cups Baby Bella Mushrooms, sliced

1 1/2 cups Grape Tomatoes, halved

4 Garlic cloves, sliced

1/4 cup Chicken Stock

1/4 cup Olive Oil, separated

2 tablespoons Unsalted Butter

1 teaspoon Garlic Salt

1/2 teaspoon Black Pepper

2 tablespoon Parmesan Cheese

DIRECTIONS:

1. Preheat oven to 200 degrees Fahrenheit.

2. Season the boneless skinless chicken breasts on both sides with the garlic salt and pepper.

3. In a large saute pan on medium-high heat add 2 tablespoons of the olive oil and when it is hot add 2 tablespoons of butter and swirl around.

4. Add the garlic to the pan and saute until it's fragrant. Do not burn.

5. Place chicken breasts in the pan and brown on one side about 5 minutes and then turn to the other side and brown another 5 minutes. Transfer the chicken to a heat proof plate. Loosely cover with aluminum foil and place in the preheated oven to keep warm.

6. In the same pan, add the rest of the oil and stir in the mushrooms. Cook for another 5 minutes stirring occasionally. When the mushrooms turn golden add the baby spinach to the mushrooms and mix.

7. Add the chicken stock to the pan. Salt and pepper the vegetables. When the spinach begins to wilt, add the grape tomatoes. When the tomatoes soften, push the vegetables to the side and nestle the chicken breasts back into the pan.

8. Place the saute pan in the oven for about 10 minutes. When the center of the chicken reaches 165 degrees Fahrenheit the chicken is ready to serve.

9. Place each chicken breast on a dinner plate and serve with the vegetables. Sprinkle with Parmesan cheese.