Chicken Florentine

This chicken starts with a lovely breading, then is topped with a spinach-mozzarella sauce.

Ingredients:

- 6 boneless skinless chicken breast halves (4 oz 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 flour
- 1/4 teaspoon salt

- 1/2 cup milk
- 1 tablespoon sherry or chicken broth

- 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
- 2 tablespoons diced pimientos (optional)

- 1/2 cup sour cream
- 1 cup (4 oz) shredded mozzarella cheese

Directions:

Flatten chicken to 1/2-inch thickness.

In a small bowl, combine the Parmesan cheese, basil, and oregano. Dip each piece of chicken in this mixture 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 meat thermometer reads 170 degrees. Remove and keep warm.

Add the remaining 1 tablespoon of butter to the skillet. Saute onions for 2-3 minutes or until tender. Add garlic; cook 1 minute longer.

Gradually add flour and salt. Stir in milk and sherry 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 heat. Stir in sour cream until blended. Stir in mozzarella cheese. Spoon over chicken.