Chicken Florentine

• 3 boneless skinless chicken breast halves (4 ounces each)
• 2-3 T butter or oil
• 2 green onions, chopped
• 1 teaspoon minced garlic

• 1 tablespoon all-purpose (gf) flour
• 1/4 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano

• 1/4 C sherry, white wine, or chicken broth
• 1/2 cup whole milk
• 1 package (10 ounces) frozen or fresh chopped spinach
• 2 tablespoons diced pimientos or 1/2 c mushrooms (optional)

• 1/2 cup sour cream
• 1 cup shredded part-skim mozzarella cheese or italian cheese blend

Directions

1. Flatten chicken to 1/2-in. thickness. Cook in 1-2 tablespoons oil/butter for 4-5 minutes on each side. After flipping to the second side, add and saute onions in remaining butter for 2-3 minutes or until tender (can also cook the chicken to 160 degrees and remove first if there's not enough room in the pan). Add garlic; cook 1 minute longer.
2.  Gradually add flour, salt, basil and oregano; stir in milk and sherry/broth until blended. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos or mushrooms, if desired; heat through.
3. Remove from the heat. Stir in sour cream until blended, sprinkle with cheese.
4. Serve with mashed potatoes or pasta of choice.