Lemon and Garlic Chicken with Mushrooms

The New York Times

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Cuisine: French

Course: Main Courses

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1 reviews, average rating 5.0 / 5

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10 months ago

★ ★ ★ ★ ★ 5/5

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Simple and delicious! I added some capers and didn't tenderize/pound or dredge the chicken. Still came out wonderful. Served over pasta.

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