Chicken With Florentine Sauce

6 boneless skinless chicken breasts
1/2 cup grated Parmesan cheese
1/2 tsp. dried basil
1/2 tsp. dried oregano
3 Tbsp. butter, divided
2 chopped green onions
1 tsp. minced garlic
1 Tbsp. flour
1/4 tsp. salt
1/2 cup milk
1 Tbsp. sherry or chicken broth
1 pkg. (10 oz.) frozen chopped spinach, thawed & squeezed dry
2 Tbsp. diced pimientos (optional)
1/2 cup sour cream
1 cup shredded mozzarella cheese

Flatten chicken breasts to 1/2 inch thickness. Combine Parmesan cheese, basil, and oregano in a resealable plastic bag; add chicken and shake to coat. Brown chicken in 2 Tbsp. butter in a large skillet; cook til juices run clear. Remove and keep warm. In the same skillet, saute onions and garlic in 1 Tbsp. butter til tender. Add flour and salt; stir in milk and sherry or broth. Cook 2 minutes or til thickened. Stir in spinach and pimientos. Stir in sour cream. Spoon over chicken; sprinkle with mozzarella cheese. Serves 6-8.

Note: I use less spinach than called for in the recipe (it is a lot); maybe 6-8 ounces instead of 10. I have also never tried using sherry or adding pimientos.