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Print this Recipe    Alpine

Alpine Chicken

2 tbsp all-purpose flour
1/2 tsp salt
dash white pepper
2 1/2 to 3 lbs frying chicken pieces
1/4 cup oil
3/4 cup water
2 chicken bouillon cubes
1 egg, beaten
3 tbsp lemon juice
2 tbsp parsley, chopped

Combine flour, salt and pepper. Dredge chicken pieces with flour
mixture and brown lightly on all sides in oil in a skillet. Add
water and bouillon cubes; cover and simmer about 30 minutes, or
until chicken is tender. Remove chicken from pan. Combine egg
and lemon juice and blend into stock in skillet. Add parsley and
heat gently. (Do not boil). Serve over chicken. Makes 4 to 5
servings.

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