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Remove any fat or tendons from chicken breasts; pound the breasts. Dredge in flour that has been seasoned with salt and pepper. Heat butter until sizzling. Saute breasts, being careful not to overcook. Remove from pan and set aside. Add all other ingredients to the pan and reduce until the liquid has thickened slightly. Return the breasts to the pan and reduce sauce until thickened. Preparation time: about 20 minutes, plus cooking.
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