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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

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 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

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 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.