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  • 4 whole boneless, skinless chicken breasts, split
  • 3/4 c. Hellmann's mayonnaise
  • 5 tbsp. fresh lemon juice, divided
  • 1/2 cup Dried bread crumbs flavored with parsley and tarragon
  • 5 tbs butter
  • 1/2 cup chopped onion
  • 3 tbs flour
  • 1 1/2 cup water
  • 3 chicken bouillon cubes
  • 1/4 cup chopped parsley


Servings 4


Step 1

Mix lemon juice into the mayonnaise.
Brush mayonnaise mixture on chicken.
Roll in crumbs, coating well.
Saute in butter until golden, about 15 minutes.
Keep warm.
In a saucepan saute onion in butter.
Stir in flour until well blended.
Add water gradually.
Add remaining ingredients.
Cook and stir until mixture boils.
Add 1/2 cup mayo; cook and stir until hot.
Spoon sauce over chicken.

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