INGREDIENTS

INSTRUCTIONS

In a heavy skillet heat the oil over moderately-high heat until it is
hot but not smoking, brown the chicken, and transfer to a plate. In
the remaining fat, cook the onion and garlic over moderately-low  heat,
stirring until the onion is softened. Add the bell pepper,  mushrooms,
salt and pepper to taste and cook the mixture over  moderate heat,
stirring, until the bell pepper is softened. Add the  wine, broth, and
chicken, bring the liquid to a boil, and simmer the  mixture, covered
for 25 minutes, or until the chicken is cooked  through. Transfer the
chicken to a platter and keep it warm. Whisk  the beurre manie into the
pepper mixture and simmer the sauce,  whisking, for 2 to 3 minutes, or
until it is thickened. Stir in the  parsley and pour the sauce over the
chicken. This recipe yields 4  servings.  Recipe Source: COOKING LIVE
with Sara Moulton Recipe courtesy of  Gourmet Magazine From the TV FOOD
NETWORK - (Show # CL-9099 broadcast  04-02-1998) Downloaded from their
Web-Site - http://www.foodtv.com  Formatted for MasterCook by Joe
Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-06-1998  Recipe by: Sara Moulton  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 274
Calories From Fat: 126
Total Fat: 14.1g
Cholesterol: 11.4mg
Sodium: 1408.3mg
Potassium: 766.6mg
Carbohydrates: 14.2g
Fiber: 2.2g
Sugar: 6.3g
Protein: 12.3g