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1 Trim The Chicken Tenderloins Away From The Breasts, And Reserve For Another Use. Cut Each Breast Half In Half, Horizontally. Trim Away Any Excess Fat. Place The 8 Chicken Breast Pieces Between Two Large Pieces Of Wax Paper. Pound The Pieces With A Mallet Until Each One Is About 1/8 Inch Thick. Season With Ground Pepper And Set Aside. 2 Heat The Butter Over Medium Heat In A Large Saut
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