Rinse and dry chicken pieces. In 12 inch frying pan, heat olive oil to medium high heat. Brown chicken pieces in olive oil. Add ground black pepper and salt to taste; push to sides of pan. Add onion and saute about two minutes; add bell pepper and saute additional minute. Add mushrooms and saute each side of pieces. Place chicken pieces on top of vegetables. Add vermouth. Bring to boil; reduce to low simmer and cover. Simmer for 25 minutes. Serve alone or over rice or pasta.
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|Serving Size: 1 Serving (283g)|
|Recipe Makes: 3|
|Calories from Fat: 196 (60%)|
|Amt Per Serving||% DV|
|Total Fat 21.7g||29 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 84mg||26 %|
|Sodium 85.4mg||3 %|
|Potassium 552.3mg||15 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 7.4g|
|Protein 23.5g||34 %|
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Calories per serving: 328
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