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  1. Discard all visible fat from the chicken.
  2. In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the chicken for 2 minutes on each side.
  3. Stir in the bell pepper and shallots. Cook for 2 to 3 minutes, or until the vegetables are tender-crisp, stirring occasionally. 
  4. Stir in the remaining ingredients. Bring to a simmer. Reduce the heat and simmer, covered, for 25 to 30 minutes, or until the chicken is no longer pink in the center.

Nutritional Info

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
5.0 g
Saturated Fat
1.0 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.5 g
Monounsaturated Fat
3.0 g
66 mg
414 mg
10 g
3 g
4 g
28 g
Dietary Exchanges

2 vegetable, 3 lean meat

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