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Cut chicken breast diagonally in 1/2" strips. Melt butter and oil in heavy skillet on moderate heat. Increase heat, add chicken, 1/2 of the herbs, salt and pepper. Saut until opaque, set aside and keep warm. Add shallots and garlic to pan and saut quickly (1/2 minute). Reduce heat and add cream, wine, tomatoes, and the rest of the herbs. Bring to a boil, stirring until sauce thickens. Return chicken to pan and simmer 2-3 minutes until heated through. Source: Derek Maddox * The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN Posted to MC-Recipe Digest V1 #704 by Lisa Clarke
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|Serving Size: 1 Serving (5724g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 818 (13%)|
|Amt Per Serving||% DV|
|Total Fat 90.9g||121 %|
|Saturated Fat 30.1g||151 %|
|Monounsaturated Fat 23.9g|
|Polyunsanturated Fat 16.9g|
|Cholesterol 3330.9mg||1025 %|
|Sodium 3807.9mg||131 %|
|Potassium 14499.8mg||382 %|
|Total Carbohydrate 2.1g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.9g|
|Protein 1308.3g||1869 %|
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Calories per serving: 6443
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