In a large non-reactive skillet, saute the first five ingredients in the olive oil about 5 minutes, until the onion has wilted. Season the chicken with salt and pepper to taste, add it to the skillet and saute until lightly browned on all sides, about 5 minutes. Add the tomato paste and the wine, mixing with a wooden spoon, and coat the chicken pieces with the mixture. Add the stock to the skillet, scraping the bottom of the pan to loosen the particles of food, and simmer 20 minutes, turning the chicken occasionally. Remove and set aside the chicken pieces and continue to cook the sauce until thickened, about 10 minutes. Strain the sauce, return the chicken and sauce to the pan, and cook just until heated through. Serve with Grilled Polenta. This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9255) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - email@example.com" Recipe by: Lidia Bastianich
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|Serving Size: 1 Serving (212g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 65 (46%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 5.4mg||2 %|
|Sodium 308.3mg||11 %|
|Potassium 335.1mg||9 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 10.6g|
|Protein 5.4g||8 %|
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Calories per serving: 142
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