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Pan-Roasted Chicken Breasts with Garlic and Sherry Sauce for Two
Ingredients
  • 2 (12-ounce) bone-in split chicken breasts, trimmed and brined if desired
  • Salt and pepper
  • 2 teaspoons vegetable oil
  • 3 garlic cloves, sliced thin
  • ½ teaspoon all-purpose flour
  • ½ cup chicken broth
  • ¼ cup dry sherry
  • 2 sprigs fresh thyme
  • 1 tablespoon butter, chilled
  • ½ teaspoon lemon juice
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