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In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the bacon, and cook until lightly crisped, about 2 minutes. Stir in the zucchini and mushrooms, cover, and cook until the vegetables begin to soften, about 5 minutes. Stir in the chicken and flour and cook, uncovered, stirring frequently, until the chicken is lightly browned, about 2 minutes. Add the cider and salt. Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook until the chicken is cooked through, about 4 minutes. Stir in the corn and cook, uncovered, until the corn is just heated through, about 2 minutes longer. Spoon the chicken and vegetables onto 4 plates, sprinkle with the parsley, and serve. Total cooking time: 20 minutes. Calories 231, fat: 5g/19%, carbohydrate 17g, protein 31 g, cholesterol 69mg, sodium 453mg Source: Great Taste, Low-Fat Chicken, Time Life Books. Shared and MM by Judi M. Phelps. firstname.lastname@example.org or email@example.com
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|Serving Size: 1 Serving (353g)|
|Recipe Makes: 4|
|Calories from Fat: 33 (12%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 102.2mg||31 %|
|Sodium 221.2mg||8 %|
|Potassium 963.3mg||25 %|
|Total Carbohydrate 17g||5 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 15g|
|Protein 44.2g||63 %|
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Calories per serving: 281
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