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LOCATION: Recipes >> Microwave >> Chicken Florentine

Print this Recipe    Chicken Florentine

Chicken Breasts Florentine
Yield: 6 Servings

2 lb boneless chicken breasts
1/2 cup flour
2 large eggs, beaten
2/3 cup seasoned dry bread crumbs
1/4 cup oil
1 clove garlic, chopped
1/2 cup dry white wine
1 envelope golden onion soup mix
1 1/2 cup water
2 Tbsp finely chopped parsley
1/8 tsp pepper

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 Tbsp 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 cup 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.

Serve over hot cooked rice or white rice and/or hot cooked spinach.

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