Chicken Breasts Florentine

Add a sophisticated touch to your cooking with this scrumptious chicken dish that makes a perfect dinner for you and your loved one.

Yields:	6 servings
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Ingredients

2	pounds	chicken breasts	boneless skinless
1/2	cup	flour, unbleached all-purpose
2	large	eggs	well beaten
2/3	cups	bread crumbs	seasoned
1/4	cup	vegetable oil
1	medium	garlic clove	fine chopped
1/2	cup	white wine	dry
1	pk	onion soup mix	golden
1 1/2	cup	water
2	tablespoons	parsley leaves	chopped fine
1/8	teaspoon	black pepper

Directions

* 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.