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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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Add garlic, 3 tablespoons lemon juice, 5 teaspoons cumin, and lemon peel. Rub mixture into chicken to coat. Cover and refrigerate overnight. Preheat oven to 400F. Combine remaining 6 tablespoons oil, 3 tables "threshold of pain" kung pao chicken in lovely New Haven, CT (where I was going to college). It was officially called "Threshold", although we all called it "Threshold of Pain". They sold Schezwan food at 1 through 5 "alarms". When you ordered Kung Pao Lemon baked cod If fish fillets are large, cut into serving pieces. Mix margarine and lemon juice. In another bowl, mix flour, salt, and white pepper. Dip fish into margarine mixture; coat fish with flour mixture. Place fish in an ungreased 8X8 inch square baking Baked chicken enchiladas Preheat oven to 350 F. Mix flour with stock and heat until slightly thickened. Add the whipping cream (or half & half), green onion, salt and pepper. Bring to boil. Stir in sour cream until well mixed. 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Add chicken broth slowly and stir Lemon sauce