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If chicken breasts are large, butterfly and cook two or double the sauce.
-Pour oil into skillet and heat over medium heat.
-Sprinkle chicken breasts with salt and pepper and dredge in flour. Brown 5 mins/side then remove from pan onto a plate and cover with foil.
-Sauce-In chicken skillet, saute onions and garlic over low heat.
-Stir in remaining ingredients and simmer until heated through. Place chicken back into skillet for 10 mins or until heated. Add chicken juices from plate into skillet.
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