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- Chicken in a lemon-butter sauce
- Angela Creighton
- l lb. boneless chicken breast, pounded thin
- 3 tbsp (45 ml). flour
- 1/2 tsp (2 ml). salt
- 1/4 tsp (1 ml). pepper
- 4 tbsp (60 ml). butter
- 1 egg, beaten
- 1 lemon, juice only
- chopped fresh parsley for garnish
- Combine flour, salt and pepper.
- Dredge chicken in flour, then in beaten egg.
- In skillet, melt butter.
- Lightly brown chicken on both sides.
- Add lemon juice and heat through.
- Garnish with parsley.
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