Chicken Lombardy (sorta) - 4 pts/serving

Chicken Lombardy (sorta)

4 servings @ 4 pts/serving

1 lbs chicken (if large breasts cut in half)

8oz Mushrooms

Spinach (2 cups-ish, or more if desired)
2 cloves garlic, diced
1 shallot diced
Up to 2 tbsp cornstarch
14.5 oz Swanson Natural Goodness Chicken Broth
Salt
Pepper
Garlic powder
Onion powder
Basil
1 tbsp. Worcestershire sauce
Cooking Spray
1/2 cup shredded part skim mozzarella
½ cup Parmesan cheese
2 green onions (chopped), Optional

1. Preheat oven to 450.
2. If not already done, cut chicken breast in half lengthwise. Place chicken between 2 sheets heavy – duty plastic wrap or parchment paper; flatten to 1/8 - 1/4 inch thickness.
3. Season chicken with salt, pepper, garlic powder, onion powder and basil.
4. Cook mushrooms, shallot, garlic and spinach in cooking spray in a large nonstick skillet over medium-high heat, stirring constantly, 3 – 5 minutes or just tender. Remove from heat, set aside in large bowl.
5. Cook chicken in batches in the same skillet over medium heat 3 – 4 minutes on each side or until golden, adding cooking spray as needed. Place chicken in a 13x9 inch baking dish overlapping edges if necessary. Reserve pan drippings. Sprinkle mushroom and spinach mix evenly over chicken.
6. Add broth to skillet. Bring to a boil; reduce heat and simmer stirring occasionally to deglaze.
7. Stir Worcestershire sauce and thicken with cornstarch. Pour sauce over chicken.
8. Combine cheeses and onions (if you used them), sprinkle over chicken.
9. Bake uncovered for 12-14 minutes until cheese is brown and bubbling.

This one was also father approved and he does not care for spinach.