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8 whole chicken breasts, split
in half, skinned and boned
3 eggs
1 c. flour
1 c. milk
1 tsp. grated lemon peel
2 tsp. salt
1/4 tsp. pepper
3 c. dried bread crumbs
2 c. slivered almonds
1/2 tsp. tarragon, crushed
3/4 c. margarine
4 Tbsp. salad oil
2 c. chicken broth
1/4 c. lemon juice
3 Tbsp. minced parsley
lemon wedges and parsley for

Slightly flatten chicken breasts between two sheets of
wax paper; set aside. In a blender combine eggs, flour, milk,
lemon peel, pepper and 1 teaspoon salt. Blend until smooth.
Place chicken in large, shallow baking dish. Pour batter over
chicken and coat well. Cover and refrigerate 30 minutes or
Combine bread crumbs, almonds, tarragon and 1 teaspoon
salt in large pan. Remove chicken from batter, draining well.
Coat chicken evenly in bread mixture. Set aside on wax paper
in a single layer.
In a large skillet heat 2 tablespoons margarine and 1
tablespoon oil until foamy. Add 4 pieces chicken and saute 5
minutes on each side. Place chicken on paper towel in a large
baking pan and place in a warm oven. Wipe out skillet with
paper towels. Add more oil and margarine. Repeat until all
chicken has been lightly browned. Then add chicken broth and
lemon juice to skillet and heat to a simmer. Stir in 4 table-
spoons margarine. (May be prepared in advance to this point.)
Leave sauce in skillet and cover. Remove from heat and
set aside. At serving time, heat sauce to boiling and season
to taste. Stir in parsley.
To serve, arrange chicken on serving platter. Spoon hot
sauce over chicken. Garnish with lemon wedges and parsley.

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