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