|2||pound||chicken breasts, boneless skinless |
|1/2||cup||flour, unbleached |
|2||lg||eggs, well beaten |
|2/3||cup||seasoned dry bread crumbs |
|1||md||garlic clove, fine chopped |
|1/2||cup||dry white wine |
|1||pk||onion soup mix, golden |
|1 1/2||cup||water |
|2||tablespoon||parsley, chopped fine |
|* 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.
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.