Mushroom Chicken Florentine |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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Hereâs a simple way to prepare an elegant dish. Rich flavors of portobello mushrooms, fresh spinach and herbes de Provence make a delicious backdrop for the succulent chicken. Ingredients:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 cup white wine or chicken broth |
1/2 cup sour cream |
1 teaspoon herbes de provence |
1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch pieces |
1-3/4 cups sliced baby portobello mushrooms |
6 cups fresh spinach |
hot cooked egg noodles |
Directions:
1. In a 3-qt. slow cooker, combine the soup, wine, sour cream and herbes de Provence. Stir in chicken and mushrooms. Fold in spinach. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with noodles. Yield: 4 servings.
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