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Chicken with Florentine Sauce

Here is my very favorite chicken florentine recipe. A creamy topping and pretty presentation make it elegant enough for company but it’s also fast to fix on busy weeknights! —Julie Fitzgerald, St Louis, Missouri
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 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 whole 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 shredded part-skim mozzarella cheese


  • 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 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.
Nutrition Facts
1 each: 223 calories, 15g fat (10g saturated fat), 58mg cholesterol, 434mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 14g protein.

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  • annrms
    Aug 20, 2015

    I made this delicious recipe for the TOH ingredient challenge. I had to use Italian seasonings in place of the dried basil and oregano and used a bit more sherry. I topped the finished dish with 4-cheese blend instead of mozzarella cheese. I also used the whole 4 oz. jar of diced pimientos because I didn't want to waste them. This is a dish that is easily prepared ahead of time and reheated. I will definitely make this again!!! Thank you for submitting this!

  • richardmastro
    Oct 4, 2012

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

  • LanaKM
    May 16, 2012

    My whole family loved this! This was amazing!

  • janellzabeth
    Jul 2, 2011

    Very Yummy!

  • angelasandoval
    May 15, 2010

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

  • weather_girl
    May 1, 2010

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

  • dennison7
    Feb 19, 2010

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

  • Rodo
    Mar 28, 2009

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

  • rdkpcomeaux
    Mar 18, 2008

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

  • Rodo
    Mar 5, 2008

    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