Portabello Mushroom Side Dish - Chicken With Portabellos and Spinach

• 2 boneless, skinless chicken breast halves
• 1 pkg frozen chopoped spinach, thawed and drained
• 3 Portabello mushroom caps, stems removed, sliced 1/2" thick
• 2 tbsp (30 ml). Balalmic vinegar
• 1/4 cup (60 ml) flour
• salt and pepper to taste
• 1/4 tsp (1 ml) paprika
• 2 tbsp (30 ml). olive oil

1. Preheat oven to 350 degrees (175 C.) F.
2. Cover bottom of 9 inch square casserole (or baking pan) with chopped spinach.
3. Arrange slices of Portabello mushrooms over spinach.
4. Sprinkle with Balsalmic vinegar.
5. Mix salt, pepper and paprika with flour on a plate.
6. Coat chicken breasts with flour mixture.
7. Heat oil in skillet.
8. Cook chicken over medium heat until lightly browned.
9. Place chicken breasts on top of mushrooms.
10. Bake, uncovered, for 30 minutes, until chicken is cooked through.
11. Use long spatula to serve spinach/mushrooms/chicken on each of two plates.
12. Enjoy!

chicken, mushroom caps, balalmic vinegar, flour, salt, paprika, olive oil

Taken from online-cookbook.com/goto/cook/rpage/000322 (may not work)