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Chicken with Florentine Sauce Recipe

Chicken with Florentine Sauce Recipe photo by Taste of Home

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“Here is my very favorite chicken-and-spinach recipe,” writes Julie Fitzgerald from St. Louis, Missouri. A creamy topping and pretty presentation make it elegant enough for company but it’s also fast to fix on busy weeknights!

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Chicken with Florentine Sauce Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
1/2 cup grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3 tablespoons butter, divided
2 green onions, chopped
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/2 cup milk
1 tablespoon sherry or chicken broth
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 tablespoons diced pimientos
1/2 cup sour cream
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the Parmesan cheese, basil and oregano. Add chicken, a few pieces at a time, and shake to coat.
In a large skillet over medium heat, cook chicken in 2 tablespoons butter for 4-5 minutes on each side or until a meat thermometer reads 170°. Remove and keep warm.
In the same skillet, saute onions in remaining butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Gradually add flour and salt; stir in milk and sherry or broth until blended.
Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through.
Remove from the heat. Stir in sour cream until blended. Spoon over chicken; sprinkle with mozzarella cheese. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 223 calories, 15 g fat (10 g saturated fat), 58 mg cholesterol, 434 mg sodium, 6 g carbohydrate, 2 g fiber, 14 g protein.

Originally published as Chicken with Florentine Sauce in Simple & Delicious May/June 2007, p26

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Chicken with Florentine Sauce

Chicken with Florentine Sauce

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(1-9) of 9 reviews

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Reviewed on Oct. 04, 2012 by richardmastro

The only change I made was adding Provolone cheese in place of Mozzarella, It give the recipe a added boost

Reviewed on May. 16, 2012 by LanaKM

My whole family loved this! This was amazing!

Reviewed on Jul. 02, 2011 by janellzabeth

Very Yummy!

Reviewed on May. 15, 2010 by angelasandoval

Delicious! I did put the chicken under the broiler for just a minute to melt the cheese.

Reviewed on May. 01, 2010 by weather_girl

This was very very good! I definitely will be making this again.

Reviewed on Feb. 19, 2010 by dennison7

My husband and I both loved this recipe!!! Have made several times.

Reviewed on Mar. 28, 2009 by Rodo

Thank you so much for heeding my message and opening this recipe to everyone!

Rosemary

Reviewed on Mar. 18, 2008 by rdkpcomeaux

This recipe is easy yet the blend of flavors is impressive!

Reviewed on Mar. 05, 2008 by Rodo

Administrator, that was not nice. When you access the site, it says you have to have a TOH subscription. It's a good thing I have a great Chicken Florentine recipe already.

Rosemary