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Yields: 5 servings
1 1/2 pounds chicken breast filets (about 3 filets), skinless
2 tablespoons oil, I used canola
16 ounces crimini mushrooms, sliced
1 yellow onion, thinly sliced into rings
2 cloves garlic, minced
1/2 teaspoon black pepper
Kosher or sea salt to taste
1/4 cup fresh flat leaf parsley, chopped
1-1/2 cups chicken broth, low sodium, fat free
2 tablespoons cornstarch
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1st Keep
 Kathleen_Coe
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