Flatten chicken to 1/2". Combine Parmesan cheese, basil and oregano. Add chicken to coat. In skillet, over medium heat, cook chicken in 2 T. butter for 4-5 minutes per side. Remove and keep warm.
In same skillet, saute onions and garlic in remaining butter for 2-3 minutes. Add flour and salt; stir in milk and Sherry until blended. Bring to a boil. Reduce heat and stir 1-2 minutes until thick. Add spinach and pimentos; heat through.
Remove from heat. Stir in sour cream until well blended. Spoon over chicken; sprinkle with Mozzarella cheese.
Originally Submitted
10/3/2008
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