Chicken with Florentine Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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âHere is my very favorite chicken-and-spinach recipe,â writes Julie Fitzgerald from St. Louis, Missouri. A creamy topping and pretty presentation make it elegant enough for company but itâs also fast to fix on busy weeknights! 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:
1. 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.
2. 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.
3. 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.
4. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through.
5. Remove from the heat. Stir in sour cream until blended. Spoon over chicken; sprinkle with mozzarella cheese. Yield: 6 servings.
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