* Side dishes to create a bed for the Chicken include Hot Cooked Rice
Piliaf or White Rice and/or Hot Cooked Spinach.
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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.

Makes 6 servings.