Chicken Sauce Florentine

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