For sauce, melt margarine in medium saucepan; whisk in flour, basil, lemon pepper, garlic powder and milk. Stir constantly over medium heat til thickened. Stir in broth. Cover; keep warm.
In large skillet, heat 1 Tbsp oil. Add chicken; cook 5-6 minutes, stirring frequently until cooked. Remove; set aside. Add remaining oil to skillet; stir-fry carrots over high heat 1 minutes. Add snow peas and mushrooms; cook until crisp. Combine chicken pieces with vegetables in skillet. Serve over hot rice. Pour sauce over top. Serves 5
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|Serving Size: 1 Serving (414g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 817 (77%)|
|Amt Per Serving||% DV|
|Total Fat 90.8g||121 %|
|Saturated Fat 12.9g||64 %|
|Monounsaturated Fat 64.5g|
|Polyunsanturated Fat 10.4g|
|Cholesterol 56mg||17 %|
|Sodium 232.9mg||8 %|
|Potassium 752.1mg||20 %|
|Total Carbohydrate 34g||10 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 30.6g|
|Protein 30.5g||44 %|
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Calories per serving: 1066
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