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Strain sauce well.
Strain sauce, and keep warm.
Strain sauce, and add salt to taste.
Strain sauce and let it simmer.
Strain sauce into a separate saucepan; discard contents of strainer.
Place a wire mesh strainer over a bowl, and strain sauce, discarding solids.
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Bring strained sauce back to a simmer over low heat and whisk in the bread— it should be reasonably smooth.
Strain the sauce, discard the solids and return the sauce to the pot.
4. Strain the sauce, then add the chicken back to the sauce and toss to coat completely, before moving to a serving platter.
Strain the sauce through a colander into a clean pan, moving the shells with a spoon to ensure all the sauce goes through.
Now strain the sauce.
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