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Instructions Place 1 piece of chicken, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to about 1/4-inch thickness. Remove plastic wrap. Repeat with remaining chicken breast halves. Spray a large skillet with nonstick
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4-6 cutlets, pounded to 1/2" thickness 3 tbsp. flour 1/2 tsp. dried marjoram 1/2 tsp. salt 1/4 tsp. black pepper or to taste 1/2 cup chicken flavor broth 1 tbsp. lemon juice, fresh squeezed 1 tbsp. olive oil 1/4 cup Marsala wine Mix the flour, marjoram, salt, and pepper to make a flour mixture.
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Place chicken breast on plate with a side of pasta. Place vegetables over chicken and the pasta. Slowly add cornstarch mixture to juices left over in crockpot until sauce thickens (only add as much cornstarch mixture as needed to achieve desired thickness). Spoon over pasta and chicken.
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Place chicken breast on plate with a side of pasta. Place vegetables over chicken and the pasta. Slowly add cornstarch mixture to juices left over in crockpot until sauce thickens (only add as much cornstarch mixture as needed to achieve desired thickness). Spoon over pasta and chicken.
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Lightly salt and pepper chicken breasts. Spray a saute pan large enough to hold the chicken with nonstick spray. Add chicken to pan and cook 3 minutes on one side, then turn chicken. If there are bits of chicken stuck to the pan, scrape them up and leave them in the pan (this is flavoring for your
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Low Fat Chicken Marsala Recipes