Chicken Breasts Florentine
|Boneless chicken breasts||2 Pound|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Eggs||2 , well beaten|
|Seasoned bread crumbs||2⁄3 Cup (10.67 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), finely chopped|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Onion soup mix||1 Packet (1 envelope)|
|Water||1 1⁄2 Cup (24 tbs)|
|Parsley||2 Tablespoon, chopped|
|Hot cooked rice pilaf/White rice||1 Cup (16 tbs)|
|Hot cooked spinach||1 Cup (16 tbs)|
Dip chicken in flour, then eggs, then bread crumbs.
In large skillet, heat oil and cook chicken over medium heat until almost done.
Reserve 1 tablespoon 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.