Lightly coat chicken pieces with flour. Heat olive oil and butter in large Dutch oven. Saute chicken pieces, a few at a time, until browned on all sides. Remove chicken from pan. If desired, remove skin from chicken. Saute shallots, garlic and mushrooms in Dutch oven until softened, 3 to 5 minutes. Stir in tomato paste and wine. Add tomatoes, salt, pepper, bay leaf, thyme, basil and marjoram. Return chicken to pan. Cover and simmer over low heat until chicken is tender, 35 minutes. Remove bay leaf. Serve chicken and sauce with cooked linguine. Yield: 4 servings. Recipe Source: St. Louis Post-Dispatch - 10-05-1998 Formatted for MasterCook by Susan Wolfe - email@example.com
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|Serving Size: 1 Serving (434g)|
|Recipe Makes: 4|
|Calories from Fat: 603 (71%)|
|Amt Per Serving||% DV|
|Total Fat 66.9g||89 %|
|Saturated Fat 17.3g||86 %|
|Monounsaturated Fat 28.5g|
|Polyunsanturated Fat 16.5g|
|Cholesterol 183.3mg||56 %|
|Sodium 247.8mg||9 %|
|Potassium 1248.4mg||33 %|
|Total Carbohydrate 16.1g||5 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 12.8g|
|Protein 45.6g||65 %|
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Calories per serving: 849
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