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Garlic Buttered Chicken


                2 tablespoons light olive oil
                1 1/2 pounds skinless boneless chicken breasts, cubed
                12 ounces mushrooms, sliced
                3 tablespoon garlic, minced
                1/2 teaspoon salt
                1/4 teaspoon pepper
                1 tablespoon butter or margarine
                1/4 cup parsley, chopped
                1/4 cup chicken stock


    Heat the oil in a wok or large skillet over high heat. Reduce the heat to medium high,  add the chicken cubes and mushrooms and stir-fry, stirring constantly, for 3 minutes. Add  the garlic, salt and pepper to the pan, and continue to stir-fry for 3 minutes more,  stirring constantly, or until the chicken cubes are cooked through. Add the butter,  parsley and chicken stock to the pan, stir-fry for 1 minute, and serve immediately.

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