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Flatten chicken and veal to 1/4 inch thick. Shake in flour to coat lightly. Melt butter in
some olive oil and saute until golden brown on both sides. Return all meat and the
garlic to the skillet and heap mushrooms on top. Sprinkle with salt, pepper and lemon
juice. Pour on vermouth, cover and cook over low heat for 20 minutes or until chicken
or veal is fork tender. Add more vermouth if additional liquid is needed. Sprinkle with
parsley just before serving.
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