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Chicken with Florentine Sauce

 Chicken with Florentine Sauce
“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!
6 ServingsPrep/Total Time: 30 min.

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 King Arthur Unbleached 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.

2 of 2

Chicken with Florentine Sauce (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.