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Chicken Cutlets with Herb Butter
- 1/4 cup all-purpose flour
- 8 thin chicken cutlets (1 1/2 pounds total)
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 3/4 cup dry white wine
- 2 tablespoons cold butter cut into pieces
- 3 tablespoons finely chopped fresh parsley or mint (or a combination)
Directions:View on PBS Food
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