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Place chicken breasts one at a time on a large sheet of waxed paper. Sprinkle w/ a few drops of water & cover w/ another sheet of waxed paper. Pound flat w/ a meat mallet or the flat of a cleaver. Cut into medallions. Sprinkle the chicken w/ salt & pepper. Dredge in flour & dip in beaten eggs. Melt a little of the butter in a pan over medium-high heat & saute chicken until golden brown on both sides, adding more butter as needed. Remove chicken to heated platter, reserving the pan butter. Add the lemon juice to the butter in the pan. Whisk over low heat until reduced to a thin sauce consistency. Pour over chicken. Garnish with chopped parsley. THE IMPECCABLE PIG E. INDIAN SCHOOL RD.;SCOTTSDALE WINE: J. PHELPS CHARDONNAY, 1979 From the
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|Serving Size: 1 Serving (204g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 664 (91%)|
|Amt Per Serving||% DV|
|Total Fat 73.8g||98 %|
|Saturated Fat 42.7g||214 %|
|Monounsaturated Fat 20.7g|
|Polyunsanturated Fat 4g|
|Cholesterol 691.3mg||213 %|
|Sodium 610.6mg||21 %|
|Potassium 190.3mg||5 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 3.5g|
|Protein 16.7g||24 %|
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Calories per serving: 733
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