|1||pkg. PERDUE® Refrigerated Breaded Chicken Breast Cutlets (12 oz.)|
|3||tablespoons olive oil, divided|
|1||pkg. (6-8 ounces) mushrooms, sliced|
|1/4||cup finely chopped onions|
|2||cloves garlic, finely chopped|
|1||pkg. (12 ounces) baby spinach|
|2||tablespoons lemon juice|
|Salt and pepper to taste|
|Parmesan cheese, shaved (optional)|
Heat chicken according to package directions; hold warm.
While chicken is cooking, heat 2 tablespoons oil in large skillet over medium heat. Add mushrooms, and sauté, turning occasionally, until golden brown, about 4-5 minutes. Remove mushrooms from pan; hold warm.
Add remaining 1 tablespoon oil to skillet and heat over medium heat. Add onion and garlic; sauté for 3 minutes or until tender then add spinach and lemon juice; continue cooking while stirring until spinach softens and warms through. Season to taste with salt and pepper.
To serve, evenly divide spinach mixture on 4 plates. Top with chicken and spoon mushrooms over chicken. Sprinkle shaved Parmesan cheese, if desire.