Season chicken with salt and pepper, to taste, and lightly dredge in flour. In a large saute pan, heat the oil over medium high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from pan and set aside on a plate. In the same pan add more oil if needed along with the onion, mushrooms, and peppers. Saute until softened and fragrant, but not limp, about five minutes. Season with salt and pepper to taste. Stir in the tomato paste and cook for a few minutes to cook out the raw flavor. Turn up the heat, then add the wine to deglaze the pan and let it reduce for 2-3 minutes. Add the broth and tomatoes. Oce the mixture begins to bubble, add the chicken and any juices back to the pan. Reduce heat to simmer and cook until chicken is warmed through, about three minutes. Turn the heat off and stir in butter. Transfer to a platter and serve immediately.
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|Serving Size: 1 Serving (593g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 87 (29%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 3.8mg||1 %|
|Sodium 1217.2mg||42 %|
|Potassium 994.8mg||26 %|
|Total Carbohydrate 43.5g||13 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 39g|
|Protein 10.5g||15 %|
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Calories per serving: 295
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