---------- Recipe via Meal-Master (tm) v8.03
  
       Title: CHICKEN BREASTS FLORENTINE
  Categories: Poultry, Main dish
       Yield: 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 tb Finely Chopped Parsley
     1/8 ts 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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