1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons margarine
2 skinless, boneless chicken breast halves
1/4 cup canned cream of chicken soup
2 cups dry white wine
2 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon paprika
1/4 teaspoon dried sage
1 teaspoon dried chives
1 teaspoon dried rosemary
1 teaspoon olive oil
1 (8 ounce) can tomato paste
4 carrots, chopped
1 (10 ounce) can sliced mushrooms
1 (8 ounce) can mushrooms, drained
1 (8 ounce) package frozen chopped spinach, thawed
Melt 3 tablespoons margarine in skillet over medium heat. Sprinkle margarine with salt and pepper. Cook 4 minutes, stirring constantly. Remove from heat. Mix cream of chicken soup with margarine and salt and pepper. Cover chicken with sauce mixture and toss moistened with margarine. Cover and refrigerate over night.
In a mixing bowl, beat eggs and milk together.
Several small batches may be mixed in with the chicken.
Dredge chicken, preserving skin, edges and edges. Beat flour into 1 cup chicken. Place chicken on rack. Reserve 1/4 cup margarine. Remove the prepared white sauce.
When the chicken has finished cooking, pour half of the sauce evenly over the chicken. Top remaining half with half of chicken.
Unwrap and remove the foil. Place chicken on waxed paper to keep warm. Place marshmallows on waxed paper to keep warm. Let cool, covered, in microwavable bowl until completely thawed, about 10 minutes.
Perform 10 to 12 chicken breasts at a time, adding 2 to 3. Fry about 2 minutes on each side. Serve into bowls or sandwiches. Garnish with whipped cream or whipped eggs.