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“I found this recipe in Home Basics magazine. I have not tried this recipe, but I'm posting it for safe keeping.”
READY IN:
27mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In medium-sized bowl, combine first 5 ingredients; set aside.
  2. In a 12-inch skillet, heat 2 tablespoons Country Crock Shedd's spread over medium-high heat and cook chicken, stirring occasionally, for 5 minutes or until throughly cooked. Remove chicken; set aside.
  3. In same skillet, melt remaining Shedd's spread and cook vegetables for 4 minutes or until crisp-tender. Stir in broth mix. Bring to a boil over high heat. Reduce heat to medium and return chicken to skillet; heat through. Sprinkle with cilantro and toss. Serve, if desired, with brown rice.

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