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Tassel Ridge® Creamy Chicken and Mushroom Florentine

Ingredients

  • 2 Tbsp oil
  • 4 boneless, skinless chicken breasts
  • 1 tsp salt
  • 1 tsp pepper
  • ¼ cup butter
  • 2 Tbsp fresh garlic, minced
  • 1 Tbsp lemon juice
  • 1 Tbsp Italian seasoning
  • ½ cup heavy cream
  • ¼ cup shredded Parmesan cheese
  • ¼ cup plus 2 cupsshredded mozzarella cheese
  • 1½ lbs fresh spinach, cooked
  • 8 oz white button mushrooms, cleaned and thinly sliced
  • ¾ cup crumbled crisp bacon or bacon bits

Instructions

  1. Preheat oven to 400°F. Heat oil in large skillet over medium-high heat. Season chicken with salt and pepper. Place in skillet. Brown on both sides. Remove from pan. Set aside. Melt butter in medium saucepan. Add garlic, lemon juice, Italian seasoning, cream, Parmesan, and ¼ cup mozzarella, stirring constantly until cheese is melted and mixture is well combined. Place spinach in bottom of baking dish. Add mushrooms followed by chicken. Pour cream mixture over chicken. Top with remaining 2¼ cups mozzarella and bacon. Bake for about 20 minutes, or until internal temperature of chicken reaches 165°F. Serves 4.

    Serving Suggestion—Serve with rice or noodles.

Recipe Notes

Wine Recommendation—Tassel Ridge Iowa Candleglow® White

Iowa Candleglow® White has pineapple, pear, melon, and apricot notes on the nose and palate and a finish that hints of green apple. This dry white is made from La Crescent, Brianna, and Edelweiss grapes grown in our Iowa vineyards. Serve Candleglow White with lightly flavored foods or just sip it by itself. Serve chilled.