You are here

Chicken Breasts Florentine

chef.tim.lee's picture
Ingredients
  Boneless chicken breasts 2 Pound
  All purpose flour 1⁄4 Cup (4 tbs)
  Eggs 2 , slightly beaten
  Dry seasoned bread crumbs 2⁄3 Cup (10.67 tbs)
  Oil 1⁄4 Cup (4 tbs)
  Garlic clove 1 Medium, finely chopped
  Dry white wine 1⁄2 Cup (8 tbs)
  Onion soup mix 1 Tablespoon (1 Envelope Lipton Golden)
  Water 1 1⁄2 Cup (24 tbs)
  Finely chopped parsley 2 Tablespoon
  Pepper 1⁄8 Teaspoon
  Hot cooked rice pilaf/White rice 1⁄2 Cup (8 tbs)
  Hot cooked spinach 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) Blend onion soup with water.

MAKING
2) In beatan eggs, dip the chicken breasts and toss then in bread crumbs.
3) In a big pan, heat oil.
4) Cook chicken breasts until thoroughly done.
5) Drain the chicken and keep aside.
6) Discard all the drippings except 1 tbsp of it.
7) In the leftover drippings, add wine with garlic and cook over medium flame for at least 5 minutes.
8) Add blended onion soup mix and boil.
9) In the pan, add chicken breasts and cook in covered pan for 10 minutes or until sauce becomes thick.
10) Season sith parsley and pepper.

SERVING
11) Serve the chicekn over the bed of hot rice and spinach.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
6

Rate It

Your rating: None
3.915625
Average: 3.9 (16 votes)