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Date Posted: 21:29:30 10/22/02 Tue
Author: S
Subject: CHICKEN SICILIAN


1 ounce olive oil
1 chicken breast cut into 1/4-inch strips
2 ounces sliced mushrooms
1/4 cup Sicilian olives
1/4 cup roasted peppers
1 ounce sliced hot peppers
4 ounces veal stock
2 ounces chicken stock
White wine to deglaze
2 pats butter

Dredge chicken strips in seasoned flour,then saute in hot skillet with
olive oil for 3 minutes or until half-cooked.

Add mushrooms,olives,roasted peppers and hot peppers.Saute an additional
minute.

Deglaze pan with wine,add both stocks and reduce to desired consistency.
Add butter,and serve over penne pasta.

Serves 1.

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