This simple and tasty variation on chicken Florentine is vibrant and interesting. Serve alongside your choice of rice, potatoes, or my personal favorite, couscous.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound skinless, boneless chicken breast, cut into 1-inch cubes
- salt and ground black pepper to taste
- 2 tablespoons olive oil
- 1 medium shallot, chopped
- 1 clove garlic, minced
- 2 medium tomatoes, chopped
- 1 (10.5 ounce) can condensed cream of mushroom soup
- ½ cup chicken broth
- ¼ cup sour cream
- 1 (10 ounce) package fresh spinach
- 1 cup shredded mozzarella cheese
Instructions
- Season chicken with salt and pepper.
- Heat oil in a deep skillet over medium heat. Add chicken and saute until no longer pink in the center and the juices run clear, 6 to 8 minutes. Remove chicken to a plate.
- Add shallot and garlic to the skillet and cook for about 2 minutes. Add tomatoes and cook 2 more minutes. Add condensed soup, chicken broth, and sour cream; stir to combine. Add spinach and cook for 5 minutes.
- Serve on plates and top with shredded mozzarella cheese.
- You can use frozen, thawed spinach in place of fresh.
Nutrition Facts
| Calories | 391 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 2 g |
| Protein | 35 g |
| Saturated Fat | 8 g |
| Sodium | 926 mg |
| Sugars | 4 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe because it was easy, as advertised. However, I found the sauce to be very bland. I would rather have just cooked the chicken and served the rice and spinach on the side. Not a keeper for me.
Really good and easy – but better the next day
This was a surprising combo of ingredients that turned out really good! The only recommendation I have is to salt and pepper the sauce to taste.