Chicken Breasts Florentine

---------- Recipe via Meal-Master (tm) v8.03

Title: CHICKEN BREASTS FLORENTINE
Categories: Poultry, Main dish
Yield: 6 servings

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 tb Finely Chopped Parsley
1/8 ts 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.
~------------------------------------------------------
~------------------ 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.

-----