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Lemon Pepper Chicken with Lemon Pan Sauce
Ingredients
  • 4 to 5 1 ¾ to 2 Pounds Thin Cut Chicken Breasts
  • ¼ Cup All-Purpose Flour
  • 1 Tablespoon Lemon Pepper
  • 1 Teaspoon Salt
  • 2 Tablespoons Vegetable Oil
  • subheading: Sauce:
  • 1 ½ Cup Chicken Broth
  • ¼ Cup Fresh Lemon Juice
  • ¾ Teaspoon Sugar
  • 2 Tablespoons Cornstarch Mixed with 2 Tablespoons Water
  • 2 Tablespoons Unsalted Butter
  • subheading: Garnish:
  • 1 Lemon Slice Thinly
  • 2 Tablespoons Flat Leaf Parsley Chopped
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