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Chicken Breasts

Slide 53 of 56

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Mustard-Glazed Chicken with Arugula and Bok Choy

Takashi Yagihashi glazes chicken legs in a mustard sauce; on the side are buttery bok choy and a generously dressed salad. At home, opt for chicken breasts instead of legs, cook the bok choy in a minimal amount of oil (no butter) and dress the salad lightly with oil, soy sauce and rice wine vinegar.

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