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I have been making this recipe for about 20 years - not sure where I got it - it's handwritten on a scratch piece of paper. Mine calls for 3 T. flour and 4 breasts. Thanks for posting!
I found this one in Light & Tasty Magazine and was going to post here until I saw this one. The only change is the magazine recipe called for 4 boneless, skinless chicken breasts . I used only two breasts but made the whole recipe of the sauce. Very easy and delicious. It will go into our Tried & True folder.