Italian Spinach Parmesan Chicken or Is it Chicken Florentine?

It’s close, but I think it’s a bit more thick then the creamy Florentine also we are adding mushrooms. I’m going to make a Parmesan roux with some Italian seasoning and minced garlic. We are serving 4, so I need 4 chicken breasts seasoned with salt and pepper and cooked in a large skillet with 1 tablespoon olive oil. Check the temperature prior to setting aside to insure the internal temperature reaches 165F. 

In the same skillet add a tablespoon of olive oil when heated add 8oz sliced brown mushrooms, sauté for 3-4 minutes.

Roux ingredients:

1 1/2 tablespoon butter 

1 1/2 tablespoon flour 

1 tablespoon minced garlic 

2 tablespoons Italian seasoning 

1 1/2 cups half & half

1/2 cup shredded Parmesan cheese 

Roux directions:

In a large saucepan add in your butter when melted whisk in the flour. Once combined gradually add in the half & half whisking as you go to get rid of any lumps. Add in your Italian seasoning, garlic and cheese and whisk until cheese melts. If too thick add in extra half & half. 

Pour the roux over the mushrooms and add in the spinach. Stir until the spinach wilts. Return the chicken to the pan and pour some of the mixture over the chicken cook until heated through.