Chicken with Florentine Sauce Recipe

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.

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