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© Hirondelle / John Brentham

Serves 4
Preparation: 20 mn
Cooking time: 10 mn


600g skinned chicken breast
2 tbsp flour
2 tbsp olive oil
Juice of lemons
50 ml white vermouth
2 tbsp capers
2 tbsp finely-chopped parsley
Salt & pepper

See the full recipe


Sarah Horrocks
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