Chicken Breasts Florentine Recipe
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.
Ingredients
| Boneless chicken breasts | 2 Pound | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Eggs | 2 , Well beaten | |
| Seasoned bread crumbs | 2/3 Cup (16 tbs) | |
| Oil | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| 1 envelope Golden Onion Recipe Soup Mix | ||
| Water | 1 1/2 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, finely chopped | |
| Pepper | 1/8 Teaspoon | |
| Hot cooked rice pilaf or white rice | ||
| Hot cooked spinach | ||
Directions
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.
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.
Chef
