The original version of this recipe, Spinach and Mushroom Smothered Chicken, is prepared on a charcoal grill. This modified version was created one night when I had all the ingredients prepped and it started to rain heavily. I don’t know which version I prefer.

4 small boneless skinless chicken breast halves (4 ounces each)
1/2 tsp rotisserie chicken seasoning
1-1/2 tsp olive oil
1/4 cup onions, finely diced
8 oz sliced fresh mushrooms
2 Tbs chopped pecans
1 cup chicken broth
3 cups fresh baby spinach
4 slices reduced-fat provolone cheese, halved

1. Sprinkle the chicken with seasoning. Let it stand at room temperature for 15 minutes.
2. In a large skillet over medium high, heat the olive oil. Sear the chicken until nicely browned on both sides. Remove the chicken to a plate and reduce the heat to medium.
3. In the same skillet, sauté the mushrooms, onions and pecans until the mushrooms are tender. If the skillet is dry, add a splash of water. Remove the mushroom mixture to a plate.
4. Deglaze the pan with the chicken broth, stirring up any browned bits. Bring to a boil and allow the broth to reduce by half. Add the chicken, cover, and reduce the heat to low. When the chicken is fully cooked, again remove to the plate, top with the cheese, and cover to keep warm.
5. Return the mushroom mixture to the pan. When hot, add the spinach and toss together until the spinach begins to wilt.
6. Top each chicken breast with the hot spinach mixture and serve immediately.

Servings: 4