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Suggest a better descriptionHeat the olive oil, in a large skillet, over medium high heat. Add the chicken and saute for 2 minutes a side to add some color. Remove the chicken to a plate. Add the bell pepper, carrot, celery and garlic to the skillet and saute, stirring continuously, for about 2 minutes or until the vegetables begin to get tender. Add the white wine and evaporate. Add the tomatoes, return the chicken on top. Cover and cook over low heat for 5 to 8 minutes or until the chicken is cooked through. Remove the chicken and set over the warm rice salad. Adjust seasoning of the pan sauce and spoon over the top. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997 Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6695 Posted to MC-Recipe Digest V1 #626 by 4paws@netrax.net (Shermeyer-Gail) on May 29, 1997
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Serving Size: 1 Serving (602g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 739 | ||
Calories from Fat: 194 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.6g | 29 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 413.7mg | 127 % | |
Sodium 455.5mg | 16 % | |
Potassium 1359.9mg | 36 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 126.4g | 181 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 739
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