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- 3 tablespoons olive oil
- 4 - 4 oz. boneless skinless chicken breasts, pounded and lightly floured
- 2 tablespoons chopped garlic
- 1/4 cup dry white wine
- 1/8 cup chicken stock
- 2 ounces salted butter
- 8 ounces cooked rotini
Directions:View on PBS Food
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