Smothered Chicken with Mushrooms, Spinach, and Mozzarella

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Smothered Chicken with Mushrooms, Spinach, and Mozzarella


I absolutely love the simplicity of this dish, yet as so many flavors packed in.  The carb-free, protein and veggie dish is an easy week night dish, or even great to serve to guests.  (Feel free to adjust your veggies if you have other favorites like tomatoes or zucchini.)


2- 4 chicken breasts (you can adjust as you need, just depending on how ‘smothered’ you want it)
1 pint mushrooms, sliced
1/4 cup dry white wine
1 clove garlic, minced
4 – 6 cups fresh baby spinach leaves
salt and pepper to taste
1/2 – 1 cup shredded mozzarella cheese

Preheat oven to 350 degrees. Salt and pepper chicken breasts.  Bake until just cooked through.

While chicken is cooking, heat a saute pan.  Add sliced mushrooms.  Allow mushrooms to cook (do not add salt or liquid at this point, or you will be steaming the mushrooms.)  When almost cooked, add white wine and allow reduce.

Add spinach and wilt.  Add salt and pepper to taste.

Remove cooked chicken from the oven.  Top chicken with cooked mushrooms and spinach.  Sprinkle shredded cheese on top.


Bake (or broil) just until cheese is melted through. Slice and serve warm. 


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