CHICKEN AND MUSHROOMS FOR DINNER AND TEXAS BLOOMS

I don't know about you, 

but I am so glad to put away all the Easter decorations and 

have simplicity!

Now we can all relax a bit and just enjoy the spring.

We can always pay tribute to

Lady Bird Johnson

for all our beautiful Texas wildflowers

and 

there is nothing more stunning

than Texas bluebonnets!

 The bluebonnets are here!

These Aggie-created maroon bluebonnets are blooming all over Texas!

WHOOP!

I so love Texas!

If you are needing a new delicious dinner idea,

then you are going to love this smothered chicken dish.

I found this one on Pinterest

and it is just scrumptious!

Happy springtime y'all!

Smothered Chicken with Spinach & Mushrooms

4 boneless chicken breasts, pound to ¼” thick

8 oz. package of mushrooms, sliced

1 bag of spinach leaves

4 oz. cream cheese

1/4 cup shredded Parmesan cheese

8-10 slices Mozzarella cheese, cut into 1/8 inch slices

2 cloves garlic, minced

1 tbsp. garlic powder

3 tbsp. onion, minced

1 tbsp. seasoned salt, like Lawry's

2 tbsp. olive oil

Salt and pepper to taste

1/2 cup white wine

Preheat the oven to 350 degrees.  Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken.  Bake for 16 minutes.

Meanwhile, make the creamed spinach.  Over medium-high heat, 2 tbsp. olive oil in a skillet.  Add in the onions and sauté 2-3 minutes.  Add in the spinach, mushrooms and garlic.  When it's cooked through, stir in the cream cheese and parmesan cheese.  Continue cooking and stirring until the cream cheese is melted. Add the wine.  Cook until most of the wine is cooked out.

Flip the chicken pieces over.  Pour spinach and mushrooms over the top of each breast.  Lay two slices of cheese over each piece of chicken.  Cook another 12-14 minutes or until cheese is browned and chicken is done.