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In a dish or small mixing bowl, thoroughly beat the egg. Put the flour in a plastic bag, dip a couple of the chicken breasts in the egg and shake them with the flour in the bag to coat them. Heat the oil in the pan and add the floured chicken breasts. Repeat until all the pieces are coated and in the frying pan. Brown the chicken on both sides over medium heat (it should take about 20 to 30 minutes) and then add the marinade and simmer until the chicken is well cooked, perhaps another 30 minutes. Serve with rice and enjoy!
In a dish or small mixing bowl, thoroughly beat the egg. Put the flour in a plastic bag, dip a couple of the chicken breasts in the egg and shake them with the flour in the bag to coat them. Heat the oil in the pan and add the floured chicken breasts. Repeat until all the pieces are coated and in the frying pan. Brown the chicken on both sides over medium heat (it should take about 20 to 30 minutes) and then add the marinade and simmer until the chicken is well cooked, perhaps another 30 minutes. Serve with rice and enjoy!
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[[File:Newsletter-Klingon Blood Wine.jpg|thumb|right|120px|Klingon Blood Wine]]
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[[File:Newsletter-Klingon Blood Wine.jpg|thumb|right|120px|Klingon Blood Wine]]
<strong><font color=maroon>Klingon Blood Wine</font></strong>
<strong><font color=maroon>Klingon Blood Wine</font></strong>


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