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Chicken Breast with Hot Cherry Peppers
Ingredients
  • 8 thin sliced chicken cutlets, about 3 ounces each
  • ⅓ cup plus 1 tablespoon unbleached flour
  • 2 large eggs, beaten with 1 tbsp water
  • 4 teaspoons olive oil, divided
  • 2 cloves minced garlic
  • ¾ cup sliced jarred hot cherry peppers, drained
  • ¼ cup white wine
  • 1 ½ cups low sodium chicken broth
  • parsley, for garnish
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