MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken w/Florentine Sauce
Categories: Poultry, Cheese. her, Greens, Dairy
Yield: 6 servings

6 Boned, skinned chicken
- breast halves (4 oz ea)
1/2 c Grated Parmesan cheese
1/2 ts Dried basil
1/2 ts Dried oregano
3 tb Butter; divided
2 Green onions; chopped
1 ts Minced garlic
1 tb A-P flour
1/4 ts Salt
1/2 c Whole milk
1 tb Chicken broth
10 oz Box chopped spinach; thawed,
Squeezed dry
2 tb Diced pimientos
1/2 c Sour cream
1 c Shredded mozzarella cheese

Flatten chicken to 1/2" thickness. In a shallow dish,
combine Parmesan cheese, basil and oregano. Add chicken,
a few pieces at a time, and turn to coat.

In a large skillet over medium heat, cook chicken in 2
tablespoons butter for 4-5 minutes on each side. Remove
and keep warm.

In the same skillet, saute green onion 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.

Julie Fitzgerald, St Louis, Missouri

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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