Chicken with Florentine Sauce

6 boneless skinless chicken breast halves
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
1/2 cup sour cream
1 cup (4 ounces) shredded part-skim mozzarella cheese

1. 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.

2. In a large skillet over medium heat, cook chicken in 2 tablespoons butter for 4-5 minutes on each side or until a meat thermometer reads 170°. Remove and keep warm.

3. 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.
 

4. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through.
 

5. Remove from the heat. Stir in sour cream until blended. Spoon over
chicken; sprinkle with mozzarella cheese. Yield: 6 servings.

Recipe from Taste of Home