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Chicken cutlets with quick pan sauce from How to Cook Everything: The Basics: All You Need to Make Great Food (page 312) by Mark Bittman

  • chicken breasts
  • lemons
  • parsley
  • all-purpose flour
  • butter
  • dry white wine

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Notes about this recipe

  • Eat Your Books

    Can substitute chicken thighs or chicken tenders for chicken breasts.

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Reviews about this recipe

  • Serious Eats

    ...quick, dependable, rich, and rather elegant and we're wont to agree, it's that rich, winey pan sauce that gives them that elegance. We're quite pleased with this recipe every step of the way.

    Full review