Chicken with mushroom sauce

By GrammaGribble

Good hearty chicken dinner

Ingredients

• 6-8 boneless thin chicken cutlets
• 1 26oz. can condensed cream of mushroom soup (or more if desired)
• 1 bag of baby spinach, chopped
• 1 medium shallot, finely chopped
• 1 8oz. pkg sliced mushrooms (or more if desired)
• Fresh ground pepper
• EVOO
• Water
• Cooked white rice

Preparation

Step 1

1. Put oil in bottom of large frying pan over medium heat. Add shallot and cook about a minute or so, being careful to not let shallot brown too much. Add spinach and cook until it wilts, about 1-2 minutes. Remove to bowl but do not wipe frying pan clean.

2. Add small amount of oil to pan again over medium heat. Sprinkle chicken with pepper to taste. Place in pan and cook about 5 minutes on each side, until lightly browned on both sides. Remove chicken.

3. Add soup to pan and gradually add water to desired consistency (not too soupy, not too thick is how I made it) and stir constantly over medium heat. When desired consistency is reached, add mushrooms and simmer about 5 minutes. Add spinach and stir well until all ingredients are mixed well.

4. Put cooked white rice in serving dish. Place chicken over rice and spoon mushroom soup mixture generously over chicken, and serve extra sauce on the side.

*NOTE: I didn't add any extra salt since the soup usually has more than enough!