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Ingredients
  • 1 pound Chicken Breast Skinless and Boneless per person
  • Flour for dredging seasoned Salt and Pepper
  • ¼ cup White Wine (the Chef used a Chardonnay)
  • 1 Lemon cut into slices
  • ¼ cup Chicken Stock
  • 2 tablespoons Parsley chopped
  • 2 tablespoons Lemons juiced
  • 2 tablespoons Non-Pareil very small Capers
  • 3 tablespoons Butter at the end
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