Supper recipe: spinach & mushroom chicken

Farmgirl’s Spinach & Mushroom Chicken

2 cups fresh mushrooms, sliced
4 cups fresh baby spinach leaves
1 shallot, diced
4-6 chicken breasts
slivered almonds, pecans or pine nuts
Swiss, provolone or Monterey Jack  cheese slices
Garlic salt and cracked black pepper, to taste

Directions:

Add olive oil to skillet and sauté mushrooms, shallots and spinach leaves until tender.

Keep warm while preparing chicken. Spinach will continue to cook down.

In a second skillet, add 1-2 tablespoons of olive oil. Sauté chicken breasts until browned and juices run clear. When chicken is fully-cooked, cover each breast with a slice of your favorite cheese.

When cheese is melted, place each chicken breast on a plate and spoon spinach mixture over the top. Great served with garden fresh green beans that have been sautéed until crisp-tender with diced shallots in bacon drippings.

And if they prefer beef but cleaned their plate anyway, you know it’s good!