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Chicken with Florentine Sauce Recipe

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This recipe for Chicken with Florentine Sauce, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Monday, July 21, 2008

Category:
Category:

Ingredients:  
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 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:
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 juices run clear. Remove and keep warm.
In the same skillet, saute onions and garlic in remaining butter for 2-3 minutes or until tender. 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.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Nutrition Facts
One serving: (1 each) Calories: 223 Fat: 15 g Saturated Fat: 10 g Cholesterol: 58 mg Sodium: 434 mg Carbohydrate: 6 g Fiber: 2 g Protein: 14 g

I got this recipe from www.tasteofhome.com/Recipes by Julie Fitzgerald from St. Louis, Missouri.

 

 

 

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