INGREDIENTS
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1 1/2 pounds boneless, skinless chicken breast , trimmed and cut into 1-inch cubes
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1/2 cup all-purpose flour
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2 tablespoons canola oil , divided
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10 ounces white mushrooms , quartered
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1 large green bell pepper , diced
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3/4 teaspoon salt
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1/2 teaspoon freshly ground pepper
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1 cup dry sherry (see Note)
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1 cup reduced-sodium chicken broth
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1 cup low-fat milk
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1 4-ounce jar sliced pimientos , rinsed
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1/2 cup sliced scallions