CHICKEN WITH WILD MUSHROOMS
Steps:
- Preheat the oven to 325 degrees.
- Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
- Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
- Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.
CHEF JOHN'S CHICKEN AND MUSHROOMS
This chicken and mushrooms recipe video is an experiment in extreme self-control; I wanted to challenge myself to make a chicken and mushrooms recipe using only chicken and mushrooms.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Season chicken on all sides with salt and ground black pepper.
- Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and cook until browned, about 5 minutes.
- Turn chicken over; stir mushrooms with a pinch of salt into skillet. Increase heat to high; cook, stirring mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes.
- Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Transfer chicken breasts to a plate and loosely tent with foil; set aside.
- Set skillet on the stovetop over medium-high heat; cook and stir mushrooms until brown bits start to form on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the pan. Cook until water is reduced by half, about 2 minutes. Remove from heat.
- Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring constantly until butter is completely melted and incorporated.
- Season with salt and pepper. Spoon mushroom sauce over chicken and serve.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 3.7 g, Cholesterol 90.8 mg, Fat 30.6 g, Fiber 1.1 g, Protein 28.1 g, SaturatedFat 8.7 g, Sodium 355.4 mg, Sugar 1.9 g
CHICKEN AVOCADO PIZZA
A deliciously different California inspired pizza made with avocado spread in place of pizza sauce, and topped with chicken and Monterey Jack cheese. Great for a light meal.
Provided by postpunkmom
Categories Main Dish Recipes Pizza Recipes Chicken
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat your oven's broiler. If you have a pizza stone, place it in the oven while it preheats.
- In a food processor, combine the avocados and cilantro. Puree while adding lime juice and salt to taste. Cover, and set aside.
- Slice the garlic clove in half, and rub the cut side onto the tops of the pizza crusts for flavor. Brush both sides of the crusts with olive oil. Spread the avocado mixture thickly over the top of each crust, then arrange chicken and tomatoes on top. Sprinkle with cheese, and season lightly with cayenne pepper. Place pizzas on a baking sheet if you do not have a pizza stone.
- Broil for about 5 minutes in the preheated oven, or until the cheese has just melted and the crust is lightly toasted.
Nutrition Facts : Calories 798.3 calories, Carbohydrate 82.4 g, Cholesterol 65.6 mg, Fat 38 g, Fiber 10.1 g, Protein 38.9 g, SaturatedFat 11.6 g, Sodium 1010.9 mg, Sugar 3.7 g
CHICKEN WITH MUSHROOMS
Chicken cutlets are sautéed with button mushrooms for a quick and delicious one-skillet meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.
- In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.
- Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes.
- Add wine and broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.
Nutrition Facts : Calories 375 g, Fat 17 g, Fiber 1 g, Protein 41 g, SaturatedFat 7 g
MUSHROOM CHICKEN ALFREDO
All you need is one skillet to make this delicious scaled-down dinner from Margery Bryan of Moses Lake, Washington. It's an easy way to dress up packaged noodles and sauce, plus clean-up is a breeze.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, cook chicken in butter for 6 minutes or until meat is no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and onion until tender. , Stir in water and milk; bring to a boil. Stir in contents of noodles and sauce mix; boil for 8 minutes or until noodles are tender. , Return chicken to the pan; heat through. Garnish with parsley if desired.
Nutrition Facts : Calories 317 calories, Fat 11g fat (6g saturated fat), Cholesterol 105mg cholesterol, Sodium 727mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN AND MUSHROOM QUESADILLAS
Categories Chicken Mushroom Appetizer Kid-Friendly Summer Grill Grill/Barbecue Cilantro Monterey Jack Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 12 to 16
Number Of Ingredients 12
Steps:
- Melt butter in large skillet over medium-high heat. Add chili powder, garlic and oregano. Sauté until fragrant, about 1 minute. Add shiitake and button mushrooms and sauté until tender, about 10 minutes. Remove from heat. Mix in chicken, onion and cilantro. Cool 10 minutes. Mix in cheese. Season with salt and pepper. (Can be made 8 hours ahead. Cover and chill.)
- Prepare barbecue (medium heat). Lightly brush oil on 1 side of 8 tortillas. Place tortillas, oil side down, on large baking sheet. Divide chicken mixture among tortillas, spreading to even thickness. Top with remaining 8 tortillas; press, then brush with oil. Grill quesadillas until heated through and golden brown, about 3 minutes per side. Cut into wedges.
MARSALA CHICKEN & MUSHROOMS
Chicken Marsala is one of my top-picks for Italian food. I wanted to learn how to make it myself and took about 5 different recipes and came up with my own version. The first time I made it my mom didn't stop talking about it for a week.-Nickie Frye, Evansville, Indiana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in 2 tablespoons butter and 2 tablespoons oil over medium heat for 6-8 minutes or until no longer pink. Remove and keep warm., In the same skillet, saute the mushrooms, carrots and onion in remaining butter and oil until tender. Add garlic; cook 1 minute longer. , Add broth and wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in cream. Return to a boil; cook until liquid is reduced by half. Return chicken to pan; heat through.
Nutrition Facts : Calories 632 calories, Fat 44g fat (21g saturated fat), Cholesterol 167mg cholesterol, Sodium 468mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 2g fiber), Protein 27g protein.
MUSHROOM CHICKEN PICCATA
Classic Piccata reaches a new peak with the marvelous addition of mushrooms! This is a favorite in our family. Serve with rice and a green salad if desired.
Provided by Karen
Categories Main Dish Recipes Chicken Chicken Piccata Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- In a shallow dish or bowl, mix together flour, salt and paprika. In a separate dish or bowl, mix together egg and milk. Dip chicken pieces in egg mixture, then in seasoned flour.
- In a large skillet, heat butter or margarine over medium-high heat. Saute chicken pieces until golden brown. Add mushrooms and onion and saute for 3 to 5 minutes.
- In a medium bowl combine the broth, wine, lemon juice and cornstarch. Mix together and pour mixture over chicken and mushrooms. Reduce heat to medium low and let chicken mixture simmer for 25 minutes or until chicken is cooked through and juices run clear. Sprinkle with parsley and serve.
Nutrition Facts : Calories 287.7 calories, Carbohydrate 12.6 g, Cholesterol 121 mg, Fat 10.4 g, Fiber 0.9 g, Protein 31.1 g, SaturatedFat 5.6 g, Sodium 696.6 mg, Sugar 1.8 g
ONE-POT CHICKEN AND MUSHROOM PASTA RECIPE BY TASTY
Here's what you need: olive oil, chicken breast, yellow onion, salt, pepper, cremini mushroom, garlic, dried thyme, paprika, chicken broth, heavy cream, farfalle pasta, spinach, parmesan cheese
Provided by Jody Duits
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken, salt and pepper, and brown - make sure to cook through. Set chicken aside.
- Add 1 tablespoon olive oil and the onion into the pot and stir. Cook down for 1-2 minutes.
- Add mushrooms and garlic, and stir to incorporate with the onion. Season with salt and pepper to taste as well as thyme and paprika. Stir to evenly season.
- Add chicken broth and heavy cream to the pot and stir. Bring to a boil, then add the farfalle pasta.
- Cook according to package instructions, being sure to stir every 1-2 minutes to keep the pasta from clumping together. (Cook time may be a little longer in this recipe than when the pasta is boiled in water.)
- When the farfalle pasta is al dente, add the spinach and chicken and stir until the spinach cooks down and incorporates.
- Add parmesan and stir until it's well-incorporated and you're left with a smooth sauce.
- Top off with extra parmesan and serve.
- Enjoy!
CHICKEN MUSHROOM DIJON
This is a great easy recipe for last-minute guests or a busy weeknight when you want something a little special. You may want to double the sauce and serve it over rice.
Provided by DebbyJean
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Pour milk into a wide, shallow bowl. Spread flour into a separate wide, shallow bowl. Dip each chicken breast half into milk to coat; move to the dish with the flour and press chicken into flour to coat entirely.
- Heat oil in skillet over medium-high heat. Fry chicken in hot oil until golden brown, about 3 minutes per side. Remove chicken to a plate; drain fat from the skillet and return to medium-high heat.
- Melt butter in the skillet. Saute mushrooms in hot butter until softened, about 2 minutes. Pour white wine over the mushrooms. Stir gravy, half-and-half, and mustard with the mushrooms; season with salt and pepper. Bring the liquid to a simmer and cook for 2 minutes.
- Return chicken to the skillet and cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 485.8 calories, Carbohydrate 19.7 g, Cholesterol 106.1 mg, Fat 29.7 g, Fiber 1 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 816.9 mg, Sugar 2.2 g
CHICKEN AVOCADO PIZZA RECIPE BY TASTY
Here's what you need: olive oil, garlic, salt, black pepper, dried oregano, chili flakes, pizza crust, fresh mozzarella cheese, chicken breast, onion, avocados, grape tomatoes, oil spray
Provided by Tasty
Categories Snacks
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a small/medium jar, mix olive oil, minced garlic, salt, black pepper, oregano, and chili flakes together.
- Shake it well, and save it in refrigerator for later.
- NOTE: Refrigerate left over garlic sauce. It lasts for up to one week
- Pre-heat the oven at 425ºF (220ºC).
- Oil spray the flat baking pan, roll out the pre-made pizza crust, if it's needed, use a rolling pan to make the crust equally flat on the pan.
- Spread garlic sauce on pizza crust, place down sliced fresh mozzarella, sliced chicken breasts (cooked) and sprinkle diced onions.
- Bake it in the oven for 25-30 minutes until the cheese melts and the crust become golden brown.
- Take the pizza out and place down sliced avocados, and some grape tomatoes.
- Enjoy!
Nutrition Facts : Calories 467 calories, Carbohydrate 22 grams, Fat 32 grams, Fiber 5 grams, Protein 23 grams, Sugar 1 gram
CHICKEN PARM PIZZA RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, black pepper, dried oregano, garlic powder, onion powder, paprika, flour, eggs, seasoned bread crumbs, oil, tomato sauce, mozzarella cheese, grated parmesan cheese, fresh basil
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a food processor, add the chicken, salt, pepper, oregano, garlic powder, onion powder, and paprika, and pulse until thoroughly combined, with no large chunks.
- Spread the mixture evenly into the bottom of a plastic wrap-lined, 10-inch (25 cm) cake pan. Fold over the excess saran wrap on top, and press it into a flat shape. Freeze until completely frozen solid, 2-4 hours.
- In 3 separate shallow dishes, distribute the flour, eggs, and bread crumbs.
- Unwrap the frozen chicken disc and dip it in the flour, shaking off any excess.
- Submerge it into the eggs, then cover it completely with the bread crumbs, pressing the bread crumbs into the chicken.
- Freeze for 15 minutes.
- Preheat oven to broil.
- Add oil to a large, deep pan halfway up the side to 400°F (200°C).
- Carefully lower the chicken disc into the oil with tongs, making sure it doesn't splash. If the bottom is getting more color than the top, flip the patty extremely carefully and fry the other side until a deep golden brown.
- Remove the chicken disc from the oil and transfer to a wire rack. Blot with paper towels to remove excess oil.
- Add the tomato sauce to the fried chicken disc, spreading it in an even layer.
- Lay the mozzarella over the sauce, then sprinkle with Parmesan over the top.
- Broil for 5-8 minutes, or until the cheese is bubbly and golden brown.
- Top with basil, slice, and serve.
- Nutrition Calories: 2086 Fat: 149 grams Carbs: 134 grams Fiber: 8 grams Sugars: 10 grams Protein: 50 grams
- Enjoy!
Nutrition Facts : Calories 1264 calories, Carbohydrate 138 grams, Fat 41 grams, Fiber 8 grams, Protein 77 grams, Sugar 12 grams
CHICKEN, MUSHROOM, AND AVOCADO PIZZA
Make and share this Chicken, Mushroom, and Avocado Pizza recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°.
- Place crust on a pizza pan or baking sheet.
- Spread crust with sauce, leaving a ½ inch border.
- Sprinkle with 1 cup cheese; add mushrooms, chicken, and avocado.
- Sprinkle with salt and remaining cheese.
- bake about 10 minutes, until the crust is crisp and topping is bubbly.
- Transfer to a cutting board and slice into 8 wedges; serve immediately.
Nutrition Facts : Calories 422.4, Fat 29.4, SaturatedFat 13.1, Cholesterol 94.4, Sodium 495, Carbohydrate 8.9, Fiber 3.7, Sugar 3.7, Protein 31.8
MUSHROOM CHICKEN PIZZA
Who doesn't like pizza? This is a great alternative to the greasy variety, and its crispy crust and fresh toppings are always a hit. It's the perfect way to use up leftover chicken or veggies.-Vickie Madrigal, Shreveport, Louisiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Press dough onto the bottom of a 15x10x1-in. baking pan coated with cooking spray. Prick crust with a fork. Bake at 400° for 5 minutes. , Spread tomato paste over crust to within 1/2 in. of edges. Top with the chicken, tomatoes, mushrooms, olives, garlic salt, salt and pepper. Drizzle with oil. Sprinkle with cheese. Bake 13-16 minutes longer or until cheese is melted.
Nutrition Facts : Calories 319 calories, Fat 10g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 618mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
CHICKEN AND MUSHROOM CHIMICHANGAS
This is not Mexican food. It's a 100% American invention. They are not deep fried; they are pan-fried in a little oil. I like to serve with dollops of guacamole, sour cream, and salsa. Moist chicken and earthy mushrooms combine with fresh green chiles and pepperjack cheese encased in a crispy tortilla.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a heavy baking sheet with parchment paper or a silicone baking mat.
- Heat 1 1/2 teaspoons vegetable oil in a heavy skillet over medium-high heat. Saute onion, poblano peppers, and mushrooms in the hot oil, sprinkling with salt, until they soften and release their juices, about 5 minutes. Continue to cook until vegetables begin to brown, 5 to 10 minutes.
- Move vegetables to the edges of the skillet, leaving a space in the center. Drizzle 1 1/2 teaspoons vegetable oil into the center. Add chicken breast pieces to the center of the skillet and sprinkle with salt, cumin, ground chipotle, and dried Mexican oregano. Cook and stir until chicken pieces are browned, about 5 minutes.
- Stir chicken and vegetable mixture together in skillet; remove from heat. Drizzle water over chicken mixture and scrape the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer mixture to a bowl and set aside to cool to a warm temperature.
- Mix pepperjack cheese into chicken mixture; stir until thoroughly combined. Season with salt, black pepper, and cayenne pepper.
- Place a heavy skillet over medium heat. When pan is hot, heat a tortilla in the skillet until warmed and flexible, about 30 seconds per side.
- Place tortilla onto a work surface and spoon 1/4 the filling into the center of the tortilla. Fold bottom of tortilla just over filling. Brush top and the exposed parts of the inside of the tortilla with egg white. Fold right and left sides towards the center like an envelope, enclosing the filling. Roll tortilla over to fully enclose filling in a rectangular packet. Repeat with remaining tortillas and filling.
- Heat 2 tablespoons vegetable oil in heavy skillet over medium heat. Brown chimichangas on both sides in the hot oil until golden, 2 to 3 minutes per side. Transfer to prepared baking sheet.
- Bake in the preheated oven until puffed up, golden brown, and the outside is crisp, 12 to 15 minutes. Spoon 1 tablespoon guacamole, 1 tablespoon sour cream, 1 tablespoon salsa, and 1 tablespoon cilantro onto each chimichanga.
Nutrition Facts : Calories 618.1 calories, Carbohydrate 48.2 g, Cholesterol 85.2 mg, Fat 32.3 g, Fiber 4.4 g, Protein 33.1 g, SaturatedFat 10.9 g, Sodium 848.3 mg, Sugar 3.5 g
CHICKEN WITH MUSHROOMS AND MUSTARD
This creamy dish is not only delicious but it is quite low in fat. Suitable for dinner guests or a quick meal for your family. What do they say. . . "try it you'll like it."
Provided by Tebo3759
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound breasts until 1/4" thick.
- Dredge in flour mixture.
- Heat oil over medium heat.
- Add chicken and saute about 7 minutes, turning once.
- Remove and keep warm.
- Add butter to frypan and increase heat to high.
- Add onion and mushrooms.
- Saute about 5 minutes.
- Reduce heat to low.
- Add cream, parsley, mustard and lemon juice.
- Bring to a boil stirring constantly.
- Add juices from chicken into cream mixture.
- Pour sauce over chicken and serve.
CHICKEN AND MUSHROOM ALFREDO PIZZA
A simple throw-together pizza that revolves around Alfredo sauce and garlic! This is something I just put together one day when I wanted to try doing a pizza that didn't use a marinara and has been tweaked to perfection in multiple variations since. Unfortunately, I never measure anything when I create this pizza, but I have given what I hope are accurate estimations. Enjoy and use your imagination!
Provided by Meggifer
Categories Chicken Breast
Time 25m
Yield 2 pizzas, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- In small skillet, heat oil while cutting up chicken breast into small pieces. Then, saute chicken in oil, and season with salt, minced garlic and dried basil. When chicken is fully cooked and no longer pink, remove from skillet and saute sliced mushrooms in oil; season mushrooms with minced garlic and seasoned salt as well.
- Top each pizza crust with the Alfredo sauce; about 1/4 to 1/2 half cup of sauce per crust, making sure to spread all the way to the edges. Sprinkle with dried basil. Then add chopped spinach and mozzarella, followed by the sauteed chicken and mushrooms.
- Bake 7-10 minutes or until cheese is melted and crust is slightly crispy.
- For additional options, you can top pizza with small pieces of bacon.
CHICKEN AND MUSHROOMS OVER NOODLES
I first got this recipe from a cookbook called "The Czechoslovak cookbook" by Joza Brizova. I modified it a bit and added the noodles, but it's a really good recipe as long as cholesterol is not an issue to you :)
Provided by Kevin Young
Categories Chicken Breast
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine flour and 1/4 tsp salt on a pastry board and make well in the center.
- whisk eggs, milk, and oil in a bowl until well blended.
- Gradually pour egg mixture into the well in the flour while mixing with fingertips.
- Knead dough about 10 minutes or until it's elastic.
- Separate dough into three pieces and wrap with plastic wrap and allow to sit approximately 30 minutes.
- Remove dough and roll flat on lightly floured counter top as flat as possible without tearing.
- Using knife, pizza cutter, etc.
- Cut noodles about 1/4- 1/2 inch wide.
- Drop noodles into pot of salted boiling water and allow to cook about 10 minutes.
- Drain noodles and rinse with cold water; set aside.
- Cut chicken into small pieces and brown in the melted butter over medium high heat.
- Add onion to chicken and cook covered for 5 minutes.
- Add mushrooms, water, salt, and paprika and mix well.
- Bring to a boil, reduce heat and cover.
- Allow to simmer 45 minutes.
- Mix sour cream and flour together until smooth, then add to pan and mix until entire recipe is smooth.
- Add noodles and bring to a boil.
- Reduce heat and allow to simmer 5 minutes.
- Remove from heat and allow to sit about 5 minutes or until sauce thickens to desired point.
- **This is actually my lazy way.
- If you're trying to impress, start the noodles during the 45 minute simmer time and have done about the same time as the chicken.
- Ladle the chicken and sauce over the warm noodles and garnished with chopped scallions.
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