This is a super yummy chicken recipe. We first tried it a couple of weeks ago, but it's so good, we've had it a few times since then. It's pretty quick to put together...about 45 minutes if the chicken is thawed out already. I make a little pasta, put the chicken on top of the pasta and then drizzle the sauce over both the pasta and the chicken.

Ingredients:

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 cooking sherry, grape juice, 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


Directions:
Flatten chicken to 1/2 inch thickness. In a large resealable plastic bag, combine the Parmesean 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 the 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. Yield: 6 servings.

Tip: I like to serve this with angel hair pasta.