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Chicken Carino

Source: Good To Eat
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Makes 4 servings
4 tablespoons vegetable oil
1 1/2 pounds boneless, skinless chicken breast, cut into bite-sized pieces
flour, about 1 cup, on a flat plate
1 teaspoon garlic, minced
3 tablespoons balsamic or red wine vinegar  
1/2 cup chicken stock
3 cups bell peppers (a mixture of red, green and yellow), cut into bite-sized pieces
1 cup mushrooms, thinly sliced
Preheat the oven to 375 degrees F.

In a sauté pan large enough to hold all of the ingredients, over medium heat, heat the oil.

Season the chicken pieces with salt and pepper to taste, dredge them in the flour, shaking off any excess. Add them to the hot oil and cook the chicken on all sides until golden in color and fully cooked. Remove the cooked chicken to a strainer set over a bowl and let the oil drain off.

Pour any excess oil out of the pan, return the pan to the heat and add the garlic and cook, stirring for 1 minute. Slowly add the vinegar and cook for 30 seconds. Add the stock and bring to a boil. Add the peppers and mushrooms and cook, stirring from time to time for 3 minutes. Place the chicken back into the pan.

Put the pan into the preheated oven for 5 minutes and serve.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 469
Fat. Total: 16g
Fiber: 3g
Carbohydrates, Total: 34g
Sodium: 138mg
% Cal. from Fat: 31%
Cholesterol: 99mg
Protein: 45g
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