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“From a local newspaper comes this recipe submitted by Peter Quaglia of Stover MO, & it makes for a low-salt chicken dish.”

Ingredients Nutrition


  1. Pound chicken breasts between sheets of wax paper until about 1/4" thick.
  2. Whisk egg with 1 tablespoon lemon juice & set aside.
  3. Combine remaining lemon juice with chicken stock, & set aside.
  4. In large bowl whisk together flour, garlic powder & paprika.
  5. In large skillet, melt butter.
  6. Dip chicken into egg mixture & then coat well with flour mixture.
  7. Place chicken in skillet & cook over medium-high heat about 1 minute on each side.
  8. Pour chicken stock mixture over chicken.
  9. Reduce heat to medium-low, then cover & cook 10-15 minutes or until chicken is very tender.
  10. Transfer chicken to serving plates.
  11. Stir sauce that is still in skillet, & spoon over each chicken breast.
  12. Sprinkle breasts with parsley, & garnish with lemon slices just before serving.

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