Chicken With Garlic Florentine Sauce

• 6 boneless skinless chicken breast halves
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon dried basil
• 3 tablespoons butter, divided
• 2 green onions, chopped
• 1 teaspoon minced garlic
• 1 tablespoon rice flour
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 tablespoon sherry wine or 1 tablespoon chicken broth
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 2 tablespoons diced pimentos
• 1/2 cup sour cream
• 1 cup shredded part-skim mozzarella cheese

1. 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. 2. sear chicken on one side and trandsfer to sheet pans cook as usual3. In a braiser sauce pan, saute onions in remaining oil 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.
3. 4. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through.

chicken, parmesan cheese, dried basil, butter, green onions, garlic, rice flour, salt, milk, sherry wine, spinach, pimentos, sour cream, mozzarella cheese

Taken from www.food.com/recipe/chicken-with-garlic-florentine-sauce-525229 (may not work)