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Chicken Breasts Florentine

American.foodie's picture
Chicken breasts florentine is a lovely recipe made with wine flavored sauce. Skillet cooked, the chicken is breaded and prepared with added garlic and onion soup mix. Flavored with parsley, it can be served with rice or pilafs for a full meal.
  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
  Pepper 1⁄8 Teaspoon
  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.
Remove chicken.
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.

Recipe Summary

Main Dish

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