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ARMYMOM46's Photo ARMYMOM46 Posts: 5,267
4/24/11 11:37 A

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NEEDED
CUP FLOWER
1 TEASPOON GARLIC AND HERB SEASONING
1 POUND THINLY SLICED BONELESS SKINLESS CHICKEN BREAST HALVES
2 TEASPOONS OLIVE OIL
1 CUP CHICKEN BROTH
1 TEASPOON LEMON JUICE
1 TEASPOON CHOPPED FRESH PARSLEY

HOW TO MAKE
1. MIX FLOUR AND SEASONING IN A SHALLOW DISH. RESERVE 1 TABLESPOON. MOISTEN CHICKEN LIGHTLY WITH WATER, COAT EVENLY WITH REMAINING FLOWER MIXTURE.
2. HEAT OIL IN A LARGE NON STICK SKILLET OVER MEDIUM HEAT. ADD OF THE CHICKEN COOK 3 MINUTES PER SIDE OR UNTIL GLODEN BROWN. REMOVE, REPEAT WITH REMAINING CHICKEN ADD ADDITIONAL OIL IF NEEDED. REMOVE THE CHICKEN FROM SKILLET AND KEEP WARM.
3. AND BROTH LEMON JUICE AND RESERVED FLOUR MIXTURE. ADD TO SKILLET, BRING TO BOIL STIRRING SO NOTHING STICKS. COOK 5 MINUTES OR UNTIL SAUCE IS SLIGHTLY THICKENED, ADD CHICKEN. SPRINKLE WITH PARSLEY AND SERVE.


ARMYMOM46
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