Chicken florentine

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Chicken florentine

Our rapid cooking model of an Italian favorite employs cream of mushroom soup to ensure moist and flavorful chicken which is accented with fresh baby spinach and Parmesan cheese. It’s a thirty-minute meal that is perfect for active weeknights.


price per recipe: $15.06

The price is determined by the nationwide common.

pounds skinless, boneless chicken breast halves

tablespoons olive oil

large onion, minced (about 1 cup)

can (ten 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Excess fat Cost-free Cream of Mushroom Soup

ounces fresh baby spinach (about 8 cups)

cup grated Parmesan cheese

How to Make It

Season the chicken as sought after. Heat the oil in a twelve-inch skillet in excess of medium-substantial heat. Include the chicken and cook for 6 minutes or till browned on both sides. Take away the chicken from the skillet.

Include the onion to the skillet and cook right up until the onion is tender, stirring sometimes. Stir in the soup and water and heat to a boil. Stir in the spinach and cook till the spinach is wilted.

Return the chicken to the skillet. Lessen the heat to lower. Cover and cook for five minutes or right up until the chicken is cooked by means of. Season to taste. Sprinkle with the cheese.

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