Smothered Chicken with Creamed Spinach, Bacon, Mushroom*


° ½ cup flour
° 1 tbsp garlic powder
° 1 tablespoon onion powder
° 1 tablespoon paprika
° 1 t poultry seasoning
° salt / ground black pepper to taste
° 2 pound skinless, boneless chicken breasts
° 1 t olive oil, or as needed
° 6 small red potatoes, cut into wedges
° 1 t butter, or more as needed
°1 (8 ounce) package sliced ​​fresh mushrooms
° 3 green onions, diced
° 3 garlic cloves, diced
° 1 can (10. cream chicken
° 1 c low sodium chicken broth
° 1 pack) fresh spinach
° 1 package (8 ounces) shredded mozzarella cheese
° ½ cup grated parmesan
*Step by step

Preheat oven to 350 degrees F (175 degrees C). Oil a baking dish.
Blend flour, garlic powder, onion powder, paprika, poultry seasoning, salt and black pepper in  resealable plastic bag. Add the chicken and toss to coat well. Shake off excess breading.
Heat the olive oil in a skillet over medium-high heat. Brown the chicken on both sides, 5 to 10 minutes. Transfering to prepare baking dish. Cook and stir potatoes in same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.
Add the butter to the same skillet over medium-high heat. Sauté the mushrooms for 2 minutes. Add green onions and garlic and sauté until garlic is golden, about 3 minutes. Add soup, broth and sherry. Bring to a boil and cook until the sauce thickens, about 5 minutes. Add spinach and cook until softened, 2 to 3 minutes.
Pour sauce over chicken and potatoes in baking dish. Top with mozzarella and parmesan. Covering plate with aluminum foil.
Bake in preheated oven for 20 minutes. Remove foil and bake for another 20 minutes.

Enjoy !