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See below ingredients and instructions of the recipe
1 ea Chicken breast halves
Without skin
2 tb Lemon juice
2 tb Margarine/butter blend
2 tb Water
2 ea Garlic cloves -- minced
1/4 ts Pepper, flakes, hot
2 tb Honey
Simmer all, except the chicken, in a saute pan until it is liquid.
Add the chicken and turn the temperature up to medium-high.
Continuously ladel the sauce over the chicken until it is cooked and
the sauce is golden brown.
If the glaze is carmelizing too fast, add a bit of water to mellow it
out.
For each additional chicken breast, double the ingredients.
Recipe By : Chuck Rippel 72571,1046
From: Emory!rahul.Net!watson#sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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