Saturday, January 10, 2015

Chicken Florentine with Mushrooms and Parmesan

     Every bite of this Chicken with Spinach, Mushrooms, Parmesan and Roma Tomatoes takes me back to the rolling hills of the Italian country side.  Love Love Love all of these flavors melting together, and savored every minute we've spent in Italy.  Funny how food can evoke such emotions and memories.  Give this recipe a try and see if you have visions of cobblestone alleys, rustic tiled floors and vine covered archways ;)

Ingredients for 4-6 servings~
2 Roma Tomatoes
1.5 pounds boneless skinless Chicken Tenders
Italian Salad Dressing, enough to coat chicken
1 Tablespoon Extra Virgin Olive Oil
1 medium diced Yellow Onion
1 Tablespoon chopped jarred Garlic
Dash Cayenne Pepper
1 cup shredded Carrots
8oz sliced fresh Mushrooms
2 cups Baby Spinach Leaves
Salt and Pepper, to taste
1/2 cup Shaved Parmesan

     Dice Roma Tomato's and set on paper towel to drain thru out day.  Place Chicken Tenders in zip lock baggie and add enough Italian Dressing to coat and keep in refrigerator thru out day, flipping bag over every few hours.  When ready for dinner, heat EVOO in skillet, adding Onion, Garlic and Cayenne til golden brown.  Add Carrots and Mushrooms til crisp tender, then add Chicken pieces til cooked thoroughly and break Chicken into bite size pieces with spatula.  Drain any excess juices, then Salt and Pepper to taste.  Add Spinach Leaves til slightly wilted, top with Parmesan and Roma Tomatoes.  Enjoy  ;)

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