May 2008 Newsletter
Chicken with Florentine Sauce
Prep/total time: 30 minutes
A creamy topping and pretty presentation make it elegant enough for company, but it’s also fast to fix on busy weeknight.
6 boneless skinless chicken breast halves (4 ounces each)
½ cup grated parmesan Cheese
½ teaspoon dried basil
½ teaspoon dried oregano
3 Tablespoons butter, divided
2 green onions, chopped
1 teaspoon minced garlic
1 Tablespoon all-purpose flour
¼ teaspoon salt
½ cup milk
1 Tablespoon chicken broth
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry.
2 Tablespoons diced pimientos
½ cup sour cream
1 cup (4 ounces) shredded part-skim mozzarella cheese.
Flatten chicken to ½ in. thickness. In a large re-sealable 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 4-5minutes on each side or until juices run clear. Remove and keep warm.
In the same skillet, sauté onions and garlic in remaining butter for 2-3 minutes or until tender. Add flour and salt; stir in milk and 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. Yield 6 servings. Serve this with Wheatridge Merlot for a perfect meal.
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