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Lemon Sour Cream Chicken



  • 8 chicken thighs
  • 1/2 cup sour cream
  • 1 teaspoon grated lemon rind
  • 2 teaspoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped parsley
  • 2 cups Italian breadcrumbs
  • 1 teaspoon grated lemon rind, extra
  • 2 tablespoons oil
  • 1/2 cup butter
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  1. Combine the sour cream, lemon rind, Worcestershire sauce, lemon juice, chives and parsley.
  2. Mix chicken with sour cream mixture. Refrigerate for 2 to 3 hours or overnight.
  3. Combine breadcrumbs with extra grated lemon rind. Dip each coated chicken piece into crumbs.
  4. Heat oil and butter in pan.
  5. Fry chicken in single layer until golden brown and tender.


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