Chicken Breasts Florentine recipe
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Timings & Yeildings
Prepration :
Cooking :
Total :
Yeildings: 6servings
Direction and Ingredients
Amount Ingredient Preparation
2 pounds chicken breasts boneless skinless
1/2 cup flour unbleached
2 large eggs well beaten
2/3 cups bread crumbs seasoned
1/4 cup oil
1 medium garlic clove fine chopped
1/2 cup white wine dry
1 pk soup, onion, mix golden
1 1/2 cup water
2 tablespoons parsley chopped fine
1/8 teaspoon pepper
 *  Side dishes to create a bed for the Chicken include Hot Cooked Rice
Piliaf or White Rice and/or Hot Cooked Spinach.

Dip chicken in flour, then eggs, then bread crumbs.
In large skillet, heat oil and cook chicken over medium heat until almost
done. Remove chicken. Reserve 1 T drippings. Add garlic and wine to
reserved drippings, and cook over medium heat 5 minutes. Stir in golden
onion recipe soup mix thoroughly blended with water, bring to a boil.
Return chicken to skillet and simmer covered 1 minutes or until chicken is
done and sauce is slightly thickened. Stir in parsley and pepper. To
serve, arrange chicken over hot rice and spinach; garnish as desired.

Omit oil and decrease wine to 1/4 C. Dip chicken in flour, eggs, and bread
crumbs as above. In 3-quart casserole, heat chicken, uncovered, at HIGH
(Full Power) 4 minutes, rearranging chicken once. Stir in garlic, then
golden onion recipe soup mix, thoroughly blended with water and wine. Heat
uncovered on HIGH (Full Power) 5 minutes or until boiling, stirring once.
Decrease heat to MEDIUM (5% of Full Power) and heat uncovered, stirring
occasionally, 7 minutes or until chicken is done and sauce is slightly
thickened. Stir in parsley and pepper. Let stand covered 5 minutes.
Serve as above.

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