Autumn Chicken Skillet

Submitted by carbsrfromhvn

"Like autumn in Paris...ok, maybe not. But still pretty darn good. I had to add specific amounts so that my recipe would post. FYI if your are interested...I use 1 small package of chicken tenders no matter what the weight is. Its usually a little over a lb. I use one small bell pepper, and onion. I use 1 large apple."

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 lb chicken tenders, chunked
• 3⁄4 cup bell pepper, diced
• 3⁄4 cup onion, diced
• 1 cup apple, peeled cored and diced
• 1 tablespoon olive oil
• salt and pepper

• Sauce

• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup milk
• 1 tablespoon Dijon mustard
• 1 teaspoon herbs, du provence

directions

1. On medium-high, heat a medium skillet with olive oil. Add bell pepper, onion, and apple. Saute until almost tender.
2. Add chicken and brown.
3. Drop in one tablespoons butter. When melted sprinkle in one tablespoons flour. Stir and cook for one minute.
4. Whisk together milk and mustard. Pour over the chicken mixture and heat until everything is cooked and sauce is thickened.