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Old 10-12-2017, 08:13 AM   #8870 (permalink)
Leingod
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Made chicken francaise last night for a dinner date. Showed the GF how to make a slurry to thicken the sauce. Pounded the chicken very thin and reverse dredged in flour followed by egg. (Creates a fluffier coating). Used lemon olive oil to enhance everything. All in all, restaurant quality.
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