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  Recipe Home » Poultry » Chicken Breasts Florentine
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  Chicken Breasts Florentine
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 184
Ingredients:
2 lb 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 tsp Pepper
1 each Side Dishes *
Instructions:
* 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 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 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 (50% 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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