Chicken Sauce Florentine
1 pound
boneless skinless chicken breast, cut in cubes
1 tablespoon butter or margarine
2 cups sliced mushrooms
1/2 cup chopped green onion
1 cup spinach, chopped
1 cup chicken broth
3 tablespoons flour
1 cup evaporated milk
2 tablespoons Parmesan cheese, grated
1/2 cup sliced black olives
Heat large nonstick skillet over medium-high heat until hot. Add chicken and
cook until done. Remove from skillet
Melt butter in same skillet. Add mushrooms and onions and cook 2 minutes. Add
spinach and cook until wilted. Remove from skillet.
Combine broth and flour until well blended. Pour into skillet through strainer
to remove lumps. Stir in evaporated milk and heat until thickened
Add cheese, chicken and vegetable mixture. Simmer 5 minutes. Serve over hot
pasta
Makes 4 servings
