1. In large skillet, heat oil over medium heat. Dredge chicken in 2 tablespoons of flour, shaking off excess. Add chicken to pan and saute 5 minutes per side or until golden brown. With slotted spoon, transfer chicken to plate.
2. Add onion to pan, sprinkle with sugar and cook, stirrinf frequently, 12 minutes or until golden brown and tender. Add mushrooms and cook, stirring frequently, 10 minutes or until tender and liquid has evaporated. Add brandy to pan, increase heat to high, and cook 1 minute to evaporate alcohol.
3. Add remaining 2 tablespoons flour, stirring to evenly coat vegatables. Whisk in broth, pepper, salt and sage and bring to a boil. Reduce to a simmer, return chicken to pan, and simmer 7 minutes until cooked through.
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|Serving Size: 1 Serving (364g)|
|Recipe Makes: 4|
|Calories from Fat: 110 (33%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 68.4mg||21 %|
|Sodium 194.8mg||7 %|
|Potassium 771mg||20 %|
|Total Carbohydrate 16.1g||5 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 13.9g|
|Protein 32.7g||47 %|
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Calories per serving: 336
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