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Portabello Mushroom Side Dish - Chicken With Portabellos and Spinach
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One dish meal for two

Janet Birch


  • 2 boneless, skinless chicken breast halves
  • 1 pkg frozen chopoped spinach, thawed and drained
  • 3 Portabello mushroom caps, stems removed, sliced 1/2" thick
  • 2 tbsp (30 ml). Balalmic vinegar
  • 1/4 cup (60 ml) flour
  • salt and pepper to taste
  • 1/4 tsp (1 ml) paprika
  • 2 tbsp (30 ml). olive oil
  • Preheat oven to 350 degrees (175 C.) F.
  • Cover bottom of 9 inch square casserole (or baking pan) with chopped spinach.
  • Arrange slices of Portabello mushrooms over spinach.
  • Sprinkle with Balsalmic vinegar.
  • Mix salt, pepper and paprika with flour on a plate.
  • Coat chicken breasts with flour mixture.
  • Heat oil in skillet.
  • Cook chicken over medium heat until lightly browned.
  • Place chicken breasts on top of mushrooms.
  • Bake, uncovered, for 30 minutes, until chicken is cooked through.
  • Use long spatula to serve spinach/mushrooms/chicken on each of two plates.
  • Enjoy!
This is an easy yet elegant one dish dinner for two. Enjoy!

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