Just A Little Taste: Chicken Florentine

Chicken Florentine is a dish that looks complicated, but really is not. You can serve it over pasta, rice, or as we eat it, just as is! I usually pair it with some garlic bread and a nice garden salad. Maybe even a glass of wine on special occasion. It's very rich and inviting, and if you search your sales, it is very affordable. Try this one sometime soon!

Ingredients:

- 2 large Boneless, skinless chicken breasts, cooked and sliced.
- 1/4 cup butter, melted
- 3 tsp. Garlic, minced (I use jarred)
- 1 Tbsp. Lemon juice
- 1 can Cream of Mushroom Soup
- 1 Tbsp. Italian Seasoning
- 1/2 Cup Half and Half
- 1 pkg. Frozen Spinach, drained
- 1 container of fresh mushrooms, sliced
- 1 bag (2 cups) shredded Mozzarella cheese
- 1 Cup shredded Parmesan cheese

Directions:

1. Cook your chicken, seasoning it with a bit of salt and pepper. When done, let sit for at least 20 minutes. Now, slice up your chicken into good size pieces and set aside.

2. Grab your spinach and, using a colander, drain all the water from it. You'll have to squeeze it in your hands VERY well. Once you've removed all the water, spread it out over the bottom of a 9X9inch pan.

3. Grab your fresh mushrooms and spread over the spinach. You may end up using the whole container, or you may not. It just depends.

4. Get your butter and melt it in the microwave. While it's melting, get your parm, seasoning, lemon juice, and cream ready.

5. Once your butter's melted, toss in your parm, seasoning, lemon juice, half and half, garlic, and your can of soup. Mix well.

6. Now pour half of your creamy cheese mixture over your mushrooms and garlic. Add the chicken to your pan, spreading it evenly. Now, add the rest of the sauce. Cover the dish with your Mozzarella and your bacon. Bake at 400 degrees for 20-25 minutes. Once it's done, remove and allow it to sit for 2 minutes.