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Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Brown chicken in butter and oil in large skillet about 15 minutes. Pour off drippings; season chicken with salt and pepper.
  2. Add wine, juice, onion and mushrooms to skillet; stir to loosen brown particles. Cover and simmer about 1 hour, or until chicken is tender.
  3. Combine cornstarch with 2 tablespoons water.
  4. Add to skillet with green pepper; cook until liquid is clear and thickened.
  5. Serve chicken and sauce on rice.

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