Monday, May 27, 2013

What's For Dinner Part Two

Smothered Chicken

I know...the name doesn't sound the most appetizing but it was great!!

For The Creamed Spinach:

  • 1 large bag of spinach
  • 4 ounces cream cheese
  • 1/4 cup parmesan cheese
  • 2 cloves garlic, minced
  • 3 tablespoons red onion, minced
  • 2 tablespoons olive oil
  • salt and pepper to taste
For The Sauteed Mushrooms:

  • 8 ounce pack of mushrooms, sliced
  • 1/2 stick of butter
  • 2 tablespoons olive oil
  • 1/2 cup white wine
  • 2 cloves garlic, minced
  • salt and pepper to taste
For The Chicken:

  • 4-5 boneless chicken breasts
  • shredded mozzarella cheese, to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon salt seasoning (lawry's or something comparable)
  • 1 teaspoon pepper
Preheat oven to 350 degrees. Sprinkle the garlic powder, seasoned salt and pepper on both sides of the chicken. Bake for 16 minutes.

Meanwhile make the creamed spinach. Over medium-high heat, melt 2 tablespoons olive oil in a skillet. Add in the onions and saute for about 2-3 minutes. Add in the spinach and garlic. When the spinach is cooked down, add in the cream cheese and parmesan cheese. Continue cooking until the cheese is all melted. Take off heat. 

For the mushrooms, melt 2 tablespoons olive oil and the butter. Add the mushrooms and cook until browned all over. Don't season with salt until browned or they won't cook thoroughly. Deglaze the pan with the wine. Add in the garlic and season with salt and pepper. Cook until most of the wine is cooked out. 

Take the chicken out of the oven and add the spinach and mushrooms to the chicken. Sprinkle the mozzarella cheese on top and put the chicken back into the oven for another 14 minutes or until cooked through. 

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