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12 oz. boneless chicken thighs, 1 1/2 inch cubes
2 tbsp. white wine
1 tbsp. olive oil
1 tsp. fresh garlic, minced
1/4 tsp. rosemary, crushed
1/2 tsp. salt

Mix together.

Olive oil
6 oz. mushrooms, halved
10 oz. whole petite green beans, thawed
1/2 c. sm. white onions, thawed
2 cans Italian seasoned chunky tomatoes
1 tbsp. tomato paste

1. Place large deep skillet over high heat about 3 minutes until very hot. Add 1 tablespoon oil, cover bottom of pan. Add chicken mixture. Stir fry 1 1/2 - 2 minutes until chicken is no longer pink. Remove to bowl.

2. Heat 1 tablespoon oil in skillet. Add mushrooms and stir-fry 2 minutes. Add green beans and onions. Stir-fry 1 - 1 1/2 minutes until vegetables are crisp tender. Add to bowl with chicken.

3. Put undrained tomatoes and tomato paste in skillet. Stir to blend. Boil 30 seconds to 1 minute until thickened. Return vegetables and chicken to pot. Stir to blend. Serve immediately. 4 servings.

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