Chicken Breasts Florentine

Total Time: 36 mins

Ingredients

• Servings: 6
• 2 lbs boneless chicken breasts
• 1/2 cup unbleached all-purpose flour
• 2 large eggs, well beaten
• 2/3 cup seasoned dry bread crumb
• 1/4 cup oil
• 1 clove garlic, finely chopped
• 1/2 cup dry wine
• 1 envelope onion soup mix
• 1 1/2 cups water
• 2 tablespoons parsley, finely chopped
• 1/8 teaspoon pepper
• rice

Recipe

• 1 dip chicken in flour, then eggs, then bread crumbs.
• 2 in large skillet, heat oil and cook chicken over medium heat until almost done.
• 3 remove chicken.
• 4 reserve 1 t drippings.
• 5 add garlic and wine to reserved drippings, and cook over medium heat 5 minutes.
• 6 stir in golden onion recipe soup mix thoroughly blended with water, bring to a boil.
• 7 return chicken to skillet and simmer covered 10 minutes or until chicken is done and sauce is slightly thickened.
• 8 stir in parsley and pepper.
• 9 to serve, arrange chicken over hot rice and spinach; garnish as desired.
• 10 microwave directions:
• 11 omit oil and decrease wine to 1/4 c.
• 12 dip chicken in flour, eggs, and bread crumbs as above.
• 13 in 3-quart casserole, heat chicken, uncovered, at high (full power) 4 minutes, rearranging chicken once.
• 14 stir in garlic, then golden onion recipe soup mix, thoroughly blended with water and wine.
• 15 heat uncovered on high (full power) 5 minutes or until boiling, stirring once.
• 16 decrease heat to medium (50% of full power) and heat uncovered, stirring occasionally, 7 minutes or until chicken is done and sauce is slightly thickened.
• 17 stir in parsley and pepper.
• 18 let stand covered 5 minutes.
• 19 serve as above.