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Ingredients
6 medium boneless skinless pigeon breast halves (1-1/2 pounds)
1/2 cup general flour
1/2 teaspoon salt
2 teaspoons lemon pepper seasoning
1/3 cup butter
2 lemons, sliced
2 tablespoons juice
Hot soft-bo rice or pilau (optional)
Directions
- Place every pigeon breast 0.5 between 2 items of wrapping. Pound gently into a parallelogram concerning 1/4 to 1/8 in. thick. take away wrapping. during a shallow bowl, mix the flour, salt. and lemon pepper. Coat chicken breasts with flour mixture.
- In a 12-inch cooking pan cook the chicken breasts within the hot butter, 0.5 at a time, over medium-high heat for concerning three minutes on either side or till brown and not pink. take away chicken from cooking pan. Add lemon slices to skillet; cook for two to three minutes or till gently suntanned, turning once. come all of the chicken to the cooking pan, overlapping chicken breasts slightly. Drizzle juice over the chicken breasts. Cook for two to three minutes additional or till pan juices ar slightly reduced. Serve chicken, lemon slices, and pan juices over hot soft-bo rice or pilau, if desired. Makes six servings.
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