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Australian Recipe

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Short Description

Best Kept Secrets for Planning Your Best Vacation Yet Sponsored by Best Western Crispy skin is the dividend from this easy recipe for pan-fried chicken breasts using the principles of brick chicken. We've simplified things by using a second skillet to do the pressing-the weight causes the skin to make full contact with the skillet, so every bit of it browns. After the chicken cooks, you make a quick pan sauce of garlic, white wine, and butter (to avoid the alcohol, substitute half a cup each of water and low-sodium chicken broth for the wine). Serve with Easy Glazed Carrots.


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