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In a large skillet, thoroughly brown chicken in vegetable oil; drain fat. In a medium saucepan, lightly steam broccoli and cauliflower about 3 minutes; drain thoroughly. Add steamed vegetables, sauce and sherry to skillet. Cover and simmer 20 minutes or until chicken is thoroughly cooked. Serve over hot, cooked rice. Posted to MM-Recipes Digest V3 #280 Date: Sun, 13 Oct 1996 08:30:39 +0000 From: email@example.com
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|Serving Size: 1 Serving (139g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 15 (33%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 16.6mg||1 %|
|Potassium 164.3mg||4 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 3.1g|
|Protein 1.2g||2 %|
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Calories per serving: 46
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