Prep 15 mins
Cook 20 mins
Saw this in the local newspaper (Tucson) yesterday and prepared it for dinner because our garden is full of peppers, it was a "quick fix" and had all the other ingredients on hand. It was delicious, so thought I'd share with the rest of you out there who don't see our paper.
- 4 boneless skinless chicken breasts, pounded to 1/4 inch thick
- 1 teaspoon salt, diveded
- fresh ground black pepper
- 2 tablespoons olive oil
- 1 medium red bell pepper, cored,seeded,cut into strips
- 1⁄3 cup white wine
- 1 tablespoon dijon-style mustard
- 3⁄4 cup canned low-sodium low-fat chicken broth
- 2 tablespoons whipping cream or 2 tablespoons half-and-half (I used 4 Tbsp.)
- Season chicken with 1/2 teaspoons salt and pepper to taste.
- Heat olive oil over medium-high heat in a large skillet.
- Add chicken; cook until golden on one side, about 6 minutes.
- Turn; cook until golden, 3 minutes.
- Remove the chicken from the pan; set aside.
- Add the pepper strips to the pan; drizzle with a little oil if necessary to keep from sticking.
- Stir-fry over medium-high heat until the pepper just begins to soften, about 3 minutes.
- Remove the pepper strips from the pan; set aside.
- Pour the wine into the skillet; cook, stirring up the browned bits clinging to the pan, over high heat until wine is reduced to 2 Tbsp, about 1 minute.
- Stir in the mustard.
- Add the chicken broth; cook until broth begins to reduce, about 2 minutes.
- Add the cream, stirring constantly, until it thickens, about 30-40 seconds.
- Reduce heat to low; return chicken and pepper strips to pan.
- Cook until heated through, about 2-3 minutes.
My husband and I just finished eating this and thought it was pretty good. Nothing amazing, but we'll definitely make it again. We substituted apple juice for the wine and cubed the chicken and served it with tagliatelle which I would suggest. Add a little more salt at the end and it really makes the other flavours jump out. Thanks Judikins!
Thanks for sharing, Judikins. This didn't blow anyone's socks off, but no one disliked it either...not even the picky eleven year old. We will probably have it again. I had to double the recipe for our family and I used 6 tbsp. of cream. After about six minutes of stirring it with the cream, the sauce never really thickened. I was ready for dinner to happen, so I just called it good. It probably would have been even better if it had thickened, though.