Mushroom Chicken Florentine Recipe

Be the first to add a review
Publisher Photo
Here’s a simple way to prepare an elegant dish. Rich flavors of portobello mushrooms, fresh spinach and herbes de Provence make a delicious backdrop for the succulent chicken.
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES:4 servings
TOTAL TIME: 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

Nutritional Facts

1-1/4 cups (calculated without noodles): 347 calories, 13g fat (5g saturated fat), 117mg cholesterol, 672mg sodium, 10g carbohydrate (2g sugars, 2g fiber), 38g protein.


  1. 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. Yield: 4 servings.
Editor's Note: Look for herbes de Provence in the spice aisle.
Originally published as Mushroom Chicken Florentine in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2012, p31

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Mushroom Chicken Florentine

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image