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SAUTEED CHICKEN BREASTS WITH LEMON AND PARSLEY

Category:    Chicken
Yield: 4 servings
 
      1 tb Olive Oil                                Freshly Ground Pepper
      5 tb Margarine (divided)                      Juice of 1 Lemon
      3    Whole Chicken Breasts,              3 tb Parsley, chopped
           -skinned and cut into               1    Lemon, thinly sliced
           -fillets                       
 
  Heat a 7 inch skillet over medium-high heat. Add oil and 2 tablespoons
  margarine. Saute' chicken for 2 minutes on each side. Remove to a warm
  platter and top with a few grounds of fresh pepper. Add lemon juice and 1
  to 2 tablespoons of water to skillet. Lower heat to medium. Simmer and
  scrape bottom of pan to loosen residue. Add parsley and remaining
  margarine. Stir over low heat just until margarine has melted. Return
  chicken to pan. Turn once or twice to heat thoroughly. Transfer to serving
  platter and top with sauce. Garnish with lemon slices.

  
 

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