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Recipe by: buchanan
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See below ingredients and instructions of the recipe
1/4 c Flour 1 tb Olive oil
1/2 ts Salt 1 tb Butter
x Freshly ground black pepper 1 tb Chopped fresh parsley
4 ea Boneless, skinless chicken x Thin slices of lemon
. breast halves (1-1/4 lbs.)
1. Combine the flour, salt and pepper.
2. Dredge the chicken on all sides in the seasoned flour. Shake off
any excess.
3. In a large skillet, heat the oil and butter over medium heat.
4. Saute the chicken 8 to 10 minutes,, turning* 2 or 3 times, until
golden, lightly crusted, and cooked through.
5. Sprinkle with chopped parsley and garnish with sliced lemon.
TIP: * Use wooden or metal kitchen tongs for turning chicken
cutlets. Do not pierce them with a fork, you will release the juices.
From "Woman's Day: The Only 25 Recipes You'll Ever Need," by Sidney
Burstein, ISBN 0-385-41179-0, 1990.
keyed by iris grayson
Submitted By IRIS GRAYSON On 05-09-95
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
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