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Ingredients:
3 Chicken breasts; whole
3 Tablespoon(s) Butter (or marg.)
1 Tablespoon(s) Flour, all-purpose
3/4 Teaspoon(s) Accent
1/4 Teaspoon(s) Salt
1 Teaspoon(s) Tarragon, dried leaf
1 Bouillon cube, chicken
1/2 Cup(s) Water; hot
1 Tablespoon(s) Mustard, Dijon
3 Lemon slices; thin, halved
1 Teaspoon(s) Parsley; finely chopped
Directions: Bone chicken breasts; remove skin, and cut breasts in half. Cut each half into 6 to 8 bite-size squares. Melt margarine in a large skillet over high heat. Add chicken; sprinkle with flour, Accent, salt, and tarragon. Cook 5 minutes, stirring constantly. Dissolve bouillon cube in hot water; add to chicken along with mustard and lemon slices, stirring to loosen any browned particles. Cover and cook 2 or 3 minutes. Sprinkle with chopped parsley. Serve with cocktail picks.
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Lemon sauce
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