Five Star Recipe Blog

6 Servings
2 lb Bonless Chicken Breasts
1/2 c Unbleached All-Purpose Flour
2 ea Large Eggs, Well Beaten
2/3 c Seasoned Dry Bread Crumbs
1/4 c Oil
1 ea Med. Clove Garlic Fine Chop
1/2 c Dry White Wine
1 ea Env. Golden Onion Soup Mix
1 1/2 c Water
2 T Finely Chopped Parsley
1/8 t Pepper
1 x Side Dishes *

* 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.

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This entry was posted on Monday, November 10th, 2008 @ 3:38 am on the category recipe-of-the-day. You can follow any responses to this entry through the Free Online Recipe Blog You can skip to the end and leave a response. Pinging is currently not allowed.