Chicken with Mushrooms and Spinach
½ Cup All-Purpose Flour
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 Tablespoon Paprika
1 Tablespoon Poultry Seasoning
Kosher Salt And Ground Black Pepper To Taste
3 Pounds Skinless, Boneless Chicken Fingers/Strips
3 Tablespoon Olive Oil, Or As Needed
1 Small Bag Red Fingerling Potatoes, Halved
3 Tablespoon Butter, Or More As Needed
1 (8 Ounce) Package Sliced Fresh Cremini Mushrooms
4 Green Onions, Diced
4 Cloves Garlic, Minced
1 (10.75 Ounce) Can Condensed Cream Of Mushroom Soup
1 Cup Chicken Broth
½ Cup White Wine
1 (8 Ounce) Package Fresh Spinach
2 (8 Ounce) Packages Shredded Mozzarella Cheese
½ Cup Grated Parmesan Cheese
Step 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.
Step 2 Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.
Step 3 Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared 9×13 baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.
Step 4 Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and wine. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.
Step 5 Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
Step 6 Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more. Serve with a salad with lemon vinaigrette and beverage. Serves 8