Chicken Breasts Florentine Recipe

Summary

Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelVery Easy
Health IndexHealthyServings6
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Boneless chicken breasts2 Pound
 All purpose flour1⁄4 Cup (4 tbs)
 Eggs2 , slightly beaten
 Dry seasoned bread crumbs2⁄3 Cup (10.67 tbs)
 Oil1⁄4 Cup (4 tbs)
 Garlic clove1 Medium, finely chopped
 Dry white wine1⁄2 Cup (8 tbs)
 Onion soup mix1 Tablespoon (1 Envelope Lipton Golden)
 Water1 1⁄2 Cup (24 tbs)
 Finely chopped parsley2 Tablespoon
 Pepper1⁄8 Teaspoon
 Hot cooked rice pilaf/White rice1⁄2 Cup (8 tbs)
 Hot cooked spinach1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 369 Calories from Fat 125

% Daily Value*

Total Fat 14 g21.8%

Saturated Fat 2.5 g12.3%

Trans Fat 0 g

Cholesterol 158.3 mg

Sodium 482.5 mg20.1%

Total Carbohydrates 15 g5.1%

Dietary Fiber 1.3 g5%

Sugars 0.9 g

Protein 40 g79.5%

Vitamin A 42.8% Vitamin C 18.3%

Calcium 7.3% Iron 16.6%

*Based on a 2000 Calorie diet

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.
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