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• Cut the chicken cutlets into small cubes or slices. Book.
• Peel the garlic cloves and finely chop them. Melt the butter in a sauccepan and add the garlic. Sauté for a few minutes. When the butter is well melted, add the flour all at once while mixing. Add the liquid cream. Add salt and pepper. Simmer over low heat.
• In a frying pan, pour the olive oil and fry the pieces of chicken until they are golden brown. Book.
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