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No-Tomatoes-Required Italian Seasoned Stir Fry

Reviewed: Oct. 30, 2011
I thought this was delicious!!! I pretty much followed the recipe to a T, and made a double batch. For the broth I used Swanson's Cooking Stock. For the dressing I used a combination of three dressings, just to use up some that I had on hand: Kraft's Tuscan Italian, some dressing I made myself (using a high quality, aged balsamic vinegar, olive oil & good seasons italian dressing mix), and Cardini's Italian Dressing. I also thickened it up a tad by making a small amount of gravy in a separate pan (a butter & flour roux and the remainder of the cooking stock), then adding it to the final product, though I did taste it before thickening and it was fine; I just prefer a thicker gravy. I served it over a Texmati brown & wild rice mix. WOW! Was it YUMMY!!! My husband went back for thirds, which is very unusual. Next time I make it I think I'll try boneless chicken thighs instead of breasts.
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