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Preheat stock pot with avocado oil to medium high heat. Place chicken, flour, pepper and half the salt in the Ziploc bag. Seal bag and shake. Add coated chicken to stock pot and cook 2-3 minutes. Stir in shallots, mushrooms, and remaining salt. Cook 1-2 minutes until mushrooms softened. Stir in both tomatoes, broth, sherry and ravioli and bring to a boil. Reduce heat to simmer. Cook 8-10 minutes.
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