Here’s a simple way to prepare a classic Italian specialty. The fresh spinach, baby portobello mushrooms, white wine and herbes de Provence create an elegant backdrop for the succulent chicken.
—NANCY SWAIN ST. AUGUSTINE, FL
PREP: 20 MIN. • COOK: 4 HOURS • MAKES: 4 SERVINGS
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup white wine or chicken broth
1/2 cup sour cream
1 teaspoon herbes de Provence
1 1/2 pounds boneless skinless chicken breasts, cut into 2-inch pieces
1 3/4 cups sliced baby portobello mushrooms
6 cups fresh spinach
Hot cooked egg noodles
In a 3-qt. slow cooker, combine the soup, wine, sour cream and herbes de Provence. Stir in chicken and mushrooms. Fold in spinach. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with noodles.
NOTE Look for herbes de Provence in the spice aisle.