Chicken Breasts Florentine
<< Back	Low-cal (202 CAL.), Poultry, Main dish, 6 servings	Print

2 lb Bonless Chicken Breasts

1/2 c Unbleached All-Purpose Flour

2 ea Large Eggs, Well Beaten

2/3 c Seasoned Dry Bread Crumbs

1/4 c Oil

1 ea Med. Clove Garlic Fine Chop

1/2 c Dry White Wine

1 ea Env. Golden Onion Soup Mix

1 1/2 c Water

2 T Finely Chopped Parsley

1/8 t Pepper

1 x Side Dishes *

* Side dishes to create a bed for the Chicken include Hot Cooked Rice Piliaf or White Rice and/or Hot Cooked Spinach.

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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.