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from Williams-Sonoma Bride & Groom Cookbook. When I made it, I had to adjust the cooking time, so I made a change from the original recipe to adjust the cooking time depending on the thickness of the chicken. Tools needed: large saute pan, boning knife, mallet or small frying pan, tongs, parchment/wax paper, and foil.
Units: US | Metric
Serving Size: 1 (294 g)
Servings Per Recipe: 4
The following items or measurements are not included:
fresh sage leaves