didnt have mushrooms so used sundrie tomatoes and olives. served over rice. will make again!

I added capers and used heart of palm instead of mushrooms turned out delicious great recipe

Excellent, used fat free half and half with chicken breast while doubling the spinach. Will definitely make again.

Easy to make & tasted great! Definitely going to remake!

Excellent! Very flavorful

Absolutely delicious dish! The only thing I did differently was used chicken breast and seasoned well with Cajun and Montreal chicken spice. Served with linguine. Enjoyed by the whole family!😋

Yummy! Would definitely make this again

Delicious! My family was standing around the kitchen, drooling, waiting for this to be done. I think next time I may add sun dried tomatoes. Oooo

Doubled all the ingredients! Came out great. Will be making it again

Absolutely amazing!!! Thank you for sharing!!

Sauce curdled but taste wasn’t bad

Amazing recipe I would do it again but i didn’t add 1/2 and 1/2 as I don’t know what that is

Delicious, sooo easy to make. I’ll make it again. Never use half and half in my cooking, I always use heavy cream, but this one turned out good. Thank you 😊

Soooo good, Easy and tasty

I loved this recipe, though, I used chicken breast instead. It still turned out flavorful. I served it over rice and it hit the spot. I will definitely make this again.

This dish has been a wonderful addition to my culinary arsenal. Mushrooms, chicken, parmesan, and spinach all in one pan! I mean, honestly, need I say more? I have 2 notes to offer: 1.) You’re going to want to make pasta to put the chicken dish on top of. 2.)The author of the recipe is not at all kidding about being careful while adding the salt at the end. It is ridiculously easy to over do it so be very careful. It will RUIN YOUR DAY AND YOUR DISH. Be careful.

This recipe is really good and really easy! I used arrowroot instead of flour and it turned out great!!

Amazing every time I make it. Tonight I had it as a sauce over chicken, spinach and mushrooms inside a puff pastry

What a great meal! I made a couple minor changes, but kept the spirit of the recipe, and it turned out really well! I used bone-in chicken breast, browning the skin in the pan first so the breast was almost 100% cooked, then followed the bouncing ball. "It's a keeper", said my daughter during dinner tonight! I served it with Wild Rice and steamed Brussels Sprouts. Perfect for a cold and blowy winter evening.

It turned out AMAZING I did chop some fresh basil and added it when I was cooking the garlic, I also season the chicken with onion powder, garlic salt, lemon zest and pepper before cooking it in my non stick skillet.

Watch the salt shaker, the parm is almost salty enough for the whole dish. served it with stuffed tortellini and it was really good!

This was super yummy!! I will definitely be printing this one out and using forever!