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Sauteed Chicken with Brie & Vegetable Sauce

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  • 1 Tbsp. olive oil
  • 4 boneless, skinless chicken breast halves, pounded lightly (about 1-1/4 lbs.)
  • 1 1/2 cups water
  • 1/2 cup milk
  • 2 Tbsp. dry white wine or water
  • 1 package Knorr® Vegetable recipe mix
  • 1/8 tsp. ground black pepper
  • 4 ounces Brie cheese or Gruyere or fontina cheese, cut into 1/2-inch pieces

NUTRITIONAL INFORMATION

 

Amount per serving

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All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.