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Sauteed Chicken with Salad

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From the May 2005 issue of For Me magazine.

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Serves 2

[*]Shake 2 skinned & boned chicken breast halves in a plastic bag with a few tablespoons flour to coat lightly.

[*]Swirl a little butter in a nonstick skillet over medium-high heat. Add chicken, sprinkle with salt & pepper & saute 10 minutes, turning once. Check for doneness by cutting a small slit in center of chicken. If it doesn't look pink, it's done.

[*]Meanwhile, toss mesclun salad blend & chopped tomato with balsamic vinaigrette. Place chicken on plates & add salad.

* Try this with baby arugala, too. It delivers a great peppery zing.

 

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