Saturday, February 15, 2014

Crazy Good Smothered Chicken

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We're just going to call it "Crazy Good Smothered Chicken" because it is CRAZY GOOD. As in, it was the perfect Valentine's Dinner. And was crazy good. Are you getting the idea?

I'm not usually a mushroom eater. (I usually slide them all off of my chicken piccata.) But I ate every.bite.of.this. So if there's an ingredient here that you just find to be repulsive, try it anyway because you'll likely like it.

What you'll need: 

1 Large Bunch of Spinach Leaves
4 oz. Cream Cheese
1/4 C. Parmesian Cheese, shredded
2 Cloves Garlic, Minced
2 Tbsp. Olive Oil
1 Tbsp. Onion Powder
Salt & Pepper to taste

8 Oz. Package of Mushrooms, Sliced
4 Tbsp. Butter
2 Tbsp. Olive Oil
2 Cloves Garlic, Minced
1/2 C. White Wine ****
Salt & Pepper to taste

4-5 Boneless Skinless Chicken Breast
8-10 Slices of Mozzarella cheese, cut thinly
1 Tbsp. Garlic Powder
Salt & Pepper to taste

How it's done: 

1. Preheat oven to 350*F, and season both sides of chicken breasts with garlic powder, salt, and pepper. Bake for 15 minutes.

2. While chicken is in the oven, make the creamed spinach. Over medium heat heat the olive oil in a skillet. Add in the onion powder, garlic, and spinach and cook until spinach is wilted. When it's cooked through, add in the cream cheese and Parmesan. Continue cooking, stirring continuously, until the cream cheese has melted. Remove from heat.

3. In another skillet, melt the butter and olive oil over medium high heat. Add in the mushrooms and cook until browned. Do not season with salt until after the mushrooms have browned, or they will never brown. Deglaze the pan with the wine, and then add in the garlic, salt, and pepper. Cook until most of the wine is cooked out.

4. Now it's time to assemble your chicken! Divide up the spinach and mushrooms and cover over each breast. Top all of the chicken breasts with the slices of Mozzarella cheese. Cook in the over for another 12-14 minutes until the cheese has browned.

Seriously, this gets 5 stars in my household. I hope your's likes it too!

**** For my friends who choose not to cook with wine, you can substitue 1/2 C. Chicken Stock + 1/2 Tbsp. of White Wine Vinegar.

Adapted from this recipe here.