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	<title>leannes.cooking &#187; chicken breast</title>
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		<title>Chicken Breast in Vermouth, Sage &amp; Mushroom Sauce</title>
		<link>/?p=927</link>
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		<pubDate>Mon, 20 Jul 2015 21:20:30 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[capers]]></category>
		<category><![CDATA[chicken breast]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[vermouth mushroom sage sauce]]></category>

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		<description><![CDATA[There&#8217;s a knack to cooking chicken breast and it&#8217;s a fine line between too pink and overcooked and dry, but follow this recipe and your chicken will be perfect! I&#8217;ve used one large chicken breast and sliced it into two for cooking, then sliced each piece in 10mm slices for serving. (TIP: once cooked, make one &#8230; <a href="/?p=927" class="more-link">Continue reading <span class="screen-reader-text">Chicken Breast in Vermouth, Sage &#038; Mushroom Sauce</span></a>]]></description>
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