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Preheat oven to 375. Add veg oil to bottom of baking dish set aside. Steam broccoli about 8 min until tender. Drain blot dry and set aside. In medium nonstick skillet over medium heat, melt 1 tbsp soy margarine add sliced mushrooms cover and cook 7-9 min until mushrooms have released all juices. Uncover and increase setting to high. Allow liquid to evaporate. Set aside. in a small bowl, combine chicken broth and almond milk. Set aside. In medium saucepan melt 3 tbsp soy margarine over medium high heat stir in flour and cook 1 minute, add Chx broth mixture and stir with wire whisk. Bring to a boil then add onion and nutmeg. Add cooked mushrooms and set aside. Lay broccoli on bottom of prepared pan. Evenly distribute broccoli over chicken. Pour mushroom sauce over all.sprinkle parsley over top. Bake for 25 min
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|Serving Size: 1 Serving (1238g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1577 (61%)|
|Amt Per Serving||% DV|
|Total Fat 175.2g||234 %|
|Saturated Fat 48.4g||242 %|
|Monounsaturated Fat 74g|
|Polyunsanturated Fat 38.4g|
|Cholesterol 821.4mg||253 %|
|Sodium 872.3mg||30 %|
|Potassium 2426.4mg||64 %|
|Total Carbohydrate 24.7g||7 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 22.4g|
|Protein 212.1g||303 %|
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Calories per serving: 2575
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