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4 to 6
servingsEasy
By Leah Chase
Published 2023
Peel mirlitons, remove seeds, cut into small cubes, and set aside. Cut breasts and thighs in half. Season chicken with salt and white pepper. Dredge chicken in flour. Shake off excess flour. Melt butter in large skillet, being careful not to burn it. Place chicken in hot butter, cooking slowly on all sides. Brown chicken just slightly.
Add onions and celery, turning as you cook. Let oni