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  Recipe Home » Poultry » CHICKEN BREASTS FLORENTINE
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  CHICKEN BREASTS FLORENTINE
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 240
Ingredients:
2 lb. boneless chicken breasts
1/2 C. unbleached all-purpose flour
2 each large eggs, well beaten
2/3 C. seasoned dry bread crumbs
1/4 C. oil
1 each medium clove garlic fine chop
1/2 C. dry white wine
1 envelope golden onion soup mix
1-1/2 C. water
2 Tbls. finely chopped parsley
1/8 tsp. pepper
Instructions:
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 Tbls. drippings. Add garlic and wine to reserved drippings, and cook over medium heat for 5 minutes. Stir in golden onion recipe soup mix thoroughly blended with water, bring to a boil. Return chicken to skillet and simmer covered 10 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. Microwave Directions: Omit oil and decrease wine to 1/4 C.. Dip chicken in flour, eggs, and breadcrumbs as above. In a 3-quart casserole, heat chicken, uncovered, at high for 4 minutes, rearranging chicken once. Stir in garlic, then golden onion recipe soup mix, thoroughly blended with water and wine. Heat uncovered on high for 5 minutes or until boiling, stirring once. Decrease heat to medium and heat uncovered, stirring occasionally, for 7 minutes or until chicken is done and sauce is slightly thickened. Stir in parsley and pepper. Let stand covered for 5 minutes. Serve as above.
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