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Lemon Chicken

by Terri Wentzell

Prep
Cook
Serves 8people
Ingredients
8
boneless chicken breasts
1/2
cup fresh lemon juice
1
large egg
2/3
cup flour
2/3
cup bread crumbs
3
tsp grated lemon rind
2
tsp fresh dill
2
tbsp olive oil
2
tbsp butter
salt & pepper
Directions
1.
Pound chicken breasts until thin.
2.
Marinate chicken in lemon juice, in refrigerator, for at least 2 hours. Remove chicken and pat dry. Reserve marinade.
3.
Beat egg with 1/4 cup of reserved marinade.
4.
In a plastic bag combine flour, bread crumbs, lemon rind, dill, salt and pepper. Dip chicken in egg mixture then in flour mixture. Saute in butter and olive oil.

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