Source: MasterCook Software, recipe by Elizabeth Powell
adapted by There's Always Thyme to Cook
1/2 pound fresh spinach -- stems removed, wash (I used 2 bags baby spinach)
4 tablespoons butter
1 whole large onion -- diced (I used 2 small shallots)
2 whole chicken breasts -- cut into 2" pieces
6 ounces mushrooms -- sliced (I used 12 ounces)
1/3 cup dry white wine
1 tablespoon flour
1 cup sour cream
1 pinch garlic powder
4 ounces grated sharp cheddar cheese
Steam spinach until wilted, drain and chop. Melt 2 tablespoons of butter in large skillet and sauté onions until golden. Remove onions with slotted spoon, mix with spinach and place in buttered casserole. Add one tablespoon butter to skillet. Brown chicken and remove to warm plate.
Sauté mushrooms in remaining butter and remove to plate with chicken. Add wine to pan and then stir in flour. Slowly add sour cream and stir until hot and thickened. Add chicken, mushrooms, and garlic powder. Place on spinach, sprinkle with cheese and bake uncovered at 350 for 20 to 30 minutes.
My notes - I used cremini and white button mushrooms and more than the recipe called for because we love mushrooms. Added more spinach as well. I sauteed the mushrooms first, then added the shallots, and then the spinach to the pan until it was all wilted. Then put it in the casserole dish. Browned the chicken pieces, actually didn't brown them but cooked them through and added that on top of the spinach, mushroom mix. Used a Sauvignon Blanc and added the flour, then the sour cream! Cooked it until it thickened as directed. Yes, I followed directions for that part! Then I poured it on top and mixed it all up so the mushrooms juices mixed in with the sour cream sauce. Sprinkled shredded cheddar on top and baked for about 35 minutes. Uncovered.