Grate bell pepper, carrot and zucchini in food processor fitted with coarse shredder (or grate by hand). Season chicken breasts with salt and pepper. Heat olive oil in heavy large skillet over medium high heat. Add chicken breasts and saute until golden and just cooked through, about 5 minutes per side. Transfer chicken breasts to plate; tent with foil. Add grated vegetables, chopped shallots and tarragon to same skillet and toss 1 minute. Add white wine and simmer 2 minutes. Season vegetables to taste with salt and pepper. Spoon over chicken and serve. 2 Servings; Can Be Doubled. Bon Appetit April 1995 Per serving: 642 Calories (kcal); 30g Total Fat; (45% calories from fat); 59g Protein; 24g Carbohydrate; 137mg Cholesterol; 193mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1595g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 430 (25%)|
|Amt Per Serving||% DV|
|Total Fat 47.8g||64 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 16.8g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 921.2mg||283 %|
|Sodium 1038mg||36 %|
|Potassium 3726mg||98 %|
|Total Carbohydrate 21.4g||6 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 18.8g|
|Protein 285.5g||408 %|
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Calories per serving: 1733
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