Chicken Breasts Florentine Recipe
Ingredients
| Boneless chicken breasts | 2 Pound | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| 2 eggs, slightly 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 Lipton Golden Onion 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
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.
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.
Chef
