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Chicken Scallopini

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2 cooked chicken breasts (cut in half)
cup flour
teaspoon garlic salt
teaspoon paprika
cup margarine
3 tablespoon water
1 tablespoon lemon juice
teaspoon instant chicken bouillon
4 thin lemon slices


Remove skin and bones from chicken breasts. Mix flour, garlic salt, and paprika. Coat chicken with flour mixture. Brown chicken in margarine in 10 inch skillet. Remove chicken from skillet to serving platter and keep warm. Stir water, lemon juice, and instant bouillon into skillet, loosening brown particles on bottom. Add lemon slices and heat over low heat 1 minute, pour broth on chicken; garnish with the lemon slices and snipped parsley.

Makes 4 servings

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