Ingredients
6 boneless skinless chicken breast halves (4 ounces each)1/2 cup grated Parmesan cheese1/2 teaspoon dried basil1/2 teaspoon dried oregano3 tablespoons butter, divided2 green onions, chopped1 teaspoon minced garlic1 tablespoon all-purpose flour1/4 teaspoon salt1/2 cup whole milk1 tablespoon sherry or chicken broth1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry2 tablespoons diced pimientos1/2 cup sour cream1 cup shredded part-skim mozzarella cheese
Preparation
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 a thermometer reads 170°. Remove and keep warm.
In the same skillet, saute onions in remaining butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Gradually 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.
