Wednesday, May 9, 2007

Chicken With Florentine Sauce

(pictured with Italian Green Beans)

Prep/Total Time: 30 minutes
Yield: 6 servings

6 boneless skinless chicken breast halves (4 ounces 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 all-purpose flour
1/4 teaspoon salt
1/2 cup milk
1 tablespoon sherry or chicken broth
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 tablespoons diced pimientos
1/2 cup sour cream
1 cup (4 ounces) shredded part-skim mozzarella cheese

Flatten chicken to 1/2-in thickness. In a large resealable 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 juices run clear. Remove and keep warm.

In the same skillet, saute onions and garlic in remaining butter for 2-3 minutes or until tender. 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.

Tips and Tricks
I omitted the pimientos and salt. Use kitchen shears to chop the green onions. I used less butter than called for, and substituted trans-fat free spread. I used half the sour cream called for and replaced the other half with 1/4 cup plain fat-free yogurt. I used one pressed clove of garlic. I put the chicken in a freezer bag with a zip top and flattened it with a crab mallet. I put my son up on a chair and gave him the mallet and let him bang away. The thick bag prevented any splashes and he had a blast.
Make It Healthier
Omit the salt. Use trans-fat free spread and use less to saute onions. Use reduced-fat cheese and cut back on amount sprinkled over chicken. Use reduced-fat sour cream, or replace up to half with plain yogurt. Use low-fat or skim milk.
How Kids Can Help
Flatten chicken. Shake bag to coat. Measure spices. Stir sauce.


Pen said...

This looks SO good; I am going to have to try it out on my family next week. I will let you know how they liked it!

MommyK said...

Thanks for stopping by! Enjoy dinner! Don't forget to sign out guestbook!