Season chicken with salt and pepper. Place flour in plastic bag. Add chicken pieces and toss to coat completely. Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken pieces to skillet and saute until brown, about 4 minutes per side. Transfer chicken to plate. Pour fat from skillet. Add remaining 3 tablespoons olive oil to skillet. Add halved mushrooms, diced green bell peppers, chopped onion, chopped garlic and oregano and saute until onion is tender, about 10 minutes. Mix in marinara sauce, chicken broth, Marsala and capers. Return chicken pieces to skillet, spooning sauce over. Bring sauce to boil. Reduce heat to medium-low. Cover skillet and simmer until chicken is tender, about 20 minutes. Using tongs, transfer chicken to large platter. Boil sauce until slightly thickened, about 3 minutes; spoon off fat. Spoon sauce over chicken. Serve, passing Parmesan separately, if desired. Serves 4. Bon Appetit March 1995 Per serving: 4141 Calories (kcal); 316g Total Fat; (69% calories from fat); 269g Protein; 46g Carbohydrate; 1358mg Cholesterol; 1065mg Sodium Food Exchanges: 0 Grain(Starch); 36 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 40 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (2906g)|
|Recipe Makes: 1|
|Calories from Fat: 2425 (55%)|
|Amt Per Serving||% DV|
|Total Fat 269.5g||359 %|
|Saturated Fat 73.9g||369 %|
|Monounsaturated Fat 116.2g|
|Polyunsanturated Fat 57.4g|
|Cholesterol 1200.7mg||369 %|
|Sodium 3534.2mg||122 %|
|Potassium 6256.4mg||165 %|
|Total Carbohydrate 138g||41 %|
|Dietary Fiber 18.8g||75 %|
|Sugars, other 119.2g|
|Protein 324.1g||463 %|
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Calories per serving: 4420
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