Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and cook until golden brown and cooked through, about 3 minutes per side. Transfer to platter. Melt remaining 1 1/2 tablespoons butter in same skillet over medium heat. Add onion, mushrooms and bell pepper to skillet and saute until almost tender, about 5 minutes. Add tomatoes with juices, broth, chili powder and crushed red pepper. Cook until mixture thickens, breaking up tomatoes with wooden spoon, about 8 minutes. Return chicken and any juices on platter to skillet. Simmer until chicken is just heated through, about 2 minutes. Transfer to platter and serve. Serves 4. Bon Appetit July 1992
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|Serving Size: 1 Serving (2862g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1047 (30%)|
|Amt Per Serving||% DV|
|Total Fat 116.4g||155 %|
|Saturated Fat 42.8g||214 %|
|Monounsaturated Fat 32.8g|
|Polyunsanturated Fat 21.3g|
|Cholesterol 1933.9mg||595 %|
|Sodium 2419.5mg||83 %|
|Potassium 6325.2mg||166 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 9.2g|
|Protein 565.7g||808 %|
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Calories per serving: 3497
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