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Sauted Chicken With Corn and Edamame
- 4 ounces sliced bacon
- 1 tablespoon olive oil
- 4 6-ounce boneless, skinless chicken breasts
- 1 kosher salt and black pepper
- 2 cups large red onion, thinly sliced
- 1 1/2 cups frozen shelled edamame, thawed
Directions:View on Real Simple
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