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Fried-Chicken Paillard

Recipe photo courtesy of BEATRIZ DA COSTA

A buttermilk marinade makes this boneless chicken breast tender and juicy; flattening the breast cuts down on the cooking time.

Source: Martha Stewart Living, May 1999
Servings

Ingredients

Directions

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How would you rate this recipe?
6
  • Debra Hatton
    23 APR, 2014
    Trying it today. But would like to mention my dad used to finish in a Dutch oven on-top of sliced bread now I understand why.
    Reply
  • jamagna
    19 JAN, 2008
    isn't a cup of lard a lot of grease ?????
    Reply
  • scu
    6 DEC, 2007
    HEY MEGGS; I LIKE THIS ONE ALSO, HAVE YOUR TRIED RAO'S FAMOUS LEMON CHICKEN, YOU WILL BE GLAD YOU DID. ROMA
    Reply
  • Meggs
    20 NOV, 2007
    Yum yum yum, Loved it. I will deffenatly make this again.
    Reply

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