Chicken breasts florentine Recipe

Home -> [Breasts, Chicken, Entrees, Meats, Poultry] -> [Chicken breasts florentine Recipe]

Chicken breasts florentine

Artist:	_	Yield:	6
Categories:	Breasts, Chicken, Entrees, Meats, Poultry	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

2	lbs	Bonless Chicken Breasts
1/2	cup	Unbleached All-Purpose Flour
2	each	Large Eggs, Well Beaten
2/3	cup	Seasoned Dry Bread Crumbs
1/4	cup	Oil
1	each	Med. Clove Garlic Fine Chop
1/2	cup	Dry White Wine
1	each	Env. Golden Onion Soup Mix
1 1/2	cup	Water
2	tbsp	Finely Chopped Parsley
1/8	tbsp	Pepper
1	x	Side Dishes *

Procedures:

1	* side dishes to create a bed for the chicken include hot cooked rice piliaf or white rice and/or hot cooked spinach.
2	~-------------------------------------------------------------------------- dip chicken in flour, then eggs, then bread crumbs.
3	In large skillet, heat oil and cook chicken over medium heat until almost done.
4	Remove chicken.
5	Reserve 1 t drippings.
6	Add garlic and wine to reserved drippings, and cook over medium heat 5 minutes.
7	Stir in golden onion recipe soup mix thoroughly blended with water, bring to a boil.
8	Return chicken to skillet and simmer covered 10 minutes or until chicken is done and sauce is slightly thickened.
9	Stir in parsley and pepper.
10	To serve, arrange chicken over hot rice and spinach; garnish as desired.
11	Microwave directions: omit oil and decrease wine to ?c. dip chicken in flour, eggs, and bread crumbs as above.
12	In 3-quart casserole, heat chicken, uncovered, at high (full power) 4 minutes, rearranging chicken once.
13	Stir in garlic, then golden onion recipe soup mix, thoroughly blended with water and wine.
14	Heat uncovered on high (full power) 5 minutes or until boiling, stirring once.
15	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.
16	Stir in parsley and pepper.
17	Let stand covered 5 minutes. serve as above