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I am a real fan of First Lady Sharon's savory lemon chicken.
Salt and pepper chicken breasts. Dust lightly with flour. Heat olive oil in a non-stick frying pan. Saute chicken breasts over medium heat until brown, about 5 minutes on each side. Add stock, lemon juice, and orange juice. Salt and pepper to taste. Remove the chicken from the frying pan and place on decorative plate. Whisk in cornstarch to thicken sauce. Add parsley. Pour sauce over chicken. Garnish with sliced almonds.
Serve with white rice and steamed asparagus and enjoy!
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