Chicken Florentine

• 3 large boneless skinless chicken breasts

• 1 tb extra virgin olive oil

• 1/4 t salt

• 1/8 t pepper

• 1/2 t italian seasoning

• 8 slices cooked then crumbled bacon

• 3 tb + 4 tb unsalted butter

• 1 bag fresh baby spinach

• 8 oz sliced mushrooms

• 4 cloves minced garlic

• 1/4 c dry white wine

• 1 tb lemon juice

• 1 can Campbell's cream of mushroom soup with roasted garlic

• 1/2 c half and half

• 1 tb italian seasoning

• 1/2 c grated Parmesan

• Salt and pepper to taste

• 2 cups shredded mozzarella

Preheat oven to 350

Pat chicken dry with paper towel. Trim fat. Pound to even thickness. Season with salt, pepper and italian seasoning.

Heat a large nonstick saucepan with oil over medium high. Add chicken. Cook until the first side is golden (3-4 min) flip, reduce heat to low and cover saucepan. Continue to cook 15-18 minutes or until internal temp is 165.

Remove from pan and let rest minimum of 10 minutes before cutting into bite sized pieces.

Drain juices from pan and in the same sauce pan melt 3 tb butter. Add mushrooms, saute 4 minutes. Add spinach, saute until wilted, about 3 minutes more. Add garlic and saute 1 minute more.

Pour mushroom/spinach mixture into 9x13 baker so it lines the bottom evenly. Top with diced chicken breast.

In that same sauce pan melt 4 tb butter. Stir in lemon juice, soup, half and half and parmesan. Taste for salt and pepper. Add if necessary. Pour over chicken.

Sprinkle 2 cups shredded mozzarella over the whole thing and top with all that crumbled bacon.

Bake 25 minutes

Serve with wild rice or pasta of your choice.