Chicken Breasts Florentine

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. Dip chicken in flour, then eggs, then bread crumbs.
  2. In large skillet, heat oil and cook chicken over medium heat until almost done.
  3. Remove chicken.
  4. Reserve 1 T drippings.
  5. Add garlic and wine to reserved drippings, and cook over medium heat 5 minutes.
  6. Stir in golden onion recipe soup mix thoroughly blended with water, bring to a boil.
  7. Return chicken to skillet and simmer covered 10 minutes or until chicken is done and sauce is slightly thickened.
  8. Stir in parsley and pepper.
  9. To serve, arrange chicken over hot rice and spinach; garnish as desired.
  11. Omit oil and decrease wine to 1/4 C.
  12. Dip chicken in flour, eggs, and bread crumbs as above.
  13. In 3-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes, rearranging chicken once.
  14. Stir in garlic, then golden onion recipe soup mix, thoroughly blended with water and wine.
  15. Heat uncovered on HIGH (Full Power) 5 minutes or until boiling, stirring once.
  16. 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.
  17. Stir in parsley and pepper.
  18. Let stand covered 5 minutes.
  19. Serve as above.


Most Helpful

This was pretty yummy. I also did not add the wine, instead water. I also added a little flour to thicken the sauce a bit. All in all, great flavor! For even more flavor I would suggest seasoning the chicken before breading it. Thanks for sharing!

Christy M. From Indiana January 12, 2010

This is a fantastic recipe! We'll definitely be making this one again soon. The only things I did differently were to pound the chicken breasts a bit before breading and I added a sliced onion. Thanks so much for sharing this!! :D

Deanna Kyre January 20, 2008

I made this last night for dinner, what a hit! I did however change a few things, While cooking the garlic I also added one chopped onion and instead of the wine I used half a cup of chicken broth. When the onion, garlic mixture was cooking I then added one package of chopped spinach and then layed the chicken breats to finish cooking on top of that. I loved that this was a very simple dish to make and that it looked like I spent all day on it, when it actually only took about 40 minutes, makes me feel like I slaved all day. Which now means I don't have to cook dinner tonight;). I will be making this dish again, thanks for posting a new favorite in our house.

~Leanne~ January 17, 2006

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