Jessica's Chicken Gloria

This meal is one of my boyfriends absolute favorites. The kids turn their noses at it, but since I have learned to scoop everything off of the chicken and then they have no idea :) As you can see from the photo I usually pair it with brown rice and asparagus. Perfect combination.

Confession: I am not a mushroom person. I don't know what it is, but especially while cooking them-ick! BUT this chicken is soooooo good and if you are like me and aren't a fan of mushrooms-leave them out! It's that simple.

Jessica's Chicken Gloria
Ingredients:
3-4 Boneless Skinless Chicken Breasts
Salt
Pepper
1/3 C Flour
3 Tbs Olive Oil
2 Tbsp Butter (as usual I use HEB's you'd think its butter)
1 Container 8 oz sliced fresh mushrooms
1 Can (18oz) Cream of Mushroom Soup
16 oz Frozen Spinach, Thawed and drained
6 Slices of Muenster Cheese
3 Tbs Parsley


Directions:
Heat oven to 350°F.

Sprinkle both sides of the chicken with salt and pepper. Spoon flour onto a shallow dish.
Coat both sides of chicken with flour; shake off excess.

In a large skillet, heat oil over medium heat. Brown chicken on both sides. (You don’t need to cook the chicken completely because it will finish cooking in the oven.) Place the chicken to a glass baking dish.

Put your butter in same skillet; let melt over medium-high heat. Add mushrooms; sprinkle with salt and pepper. Cook and stir mushrooms until golden brown (about five minutes). Stir in soup and spinach; mix well. Cook until it is all heated through.

Pour mushroom sauce over chicken; top each piece of chicken with one slice cheese.

Cover dish with foil; bake 30 minutes. After 30 minutes, turn oven to broil setting. Remove foil from dish; broil 1 to 2 minutes to brown the cheese. Remove from the oven; set aside to cool slightly.

Top with parsley.

I hope you enjoy!