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Chicken Da Vinci















Trans-fat Free


2 each chicken breasts
boneless, cut into thin strips
1 x vegetable oil
2 each green bell peppers
1 each onions
sliced thick, or cut into chunks
1 each mushrooms
1 pound italian sausage
sliced into rounds about 1/2" thick
2 each garlic cloves
1 x chicken broth
1 x white wine


Sauté Italian Sausage slices until done, remove from pan.

In the grease from the sausages, with olive oil added as necessary, sauté the garlic and green peppers.

When peppers are about ½ done, add the onion. Cook until veggies are barely tender, still a trifle crisp, but not browned.

Remove from pan and add to sausages.

Add more oil, sauté mushrooms until browned, remove and add to rest of the stuff.

Last step, sauté the chicken until done. Add everything else back into the pan, season generously with rosemary and oregano.

Throwing a little basil in won't hurt it either.

If the dish seems dry, add small amounts of either plain chicken broth or a broth and white wine mix.

If you've added too much liquid, then thicken it with cornstarch.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 253g (8.9 oz)
Amount per Serving
Calories 51259% of calories from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 103mg 34%
Sodium 1491mg 62%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 76g
Vitamin A 5% Vitamin C 86%
Calcium 5% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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