Chicken And Peppers In Cream Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 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.)

Recipe

• 1 season chicken with 1/2 teaspoons salt and pepper to taste.
• 2 heat olive oil over medium-high heat in a large skillet.
• 3 add chicken; cook until golden on one side, about 6 minutes.
• 4 turn; cook until golden, 3 minutes.
• 5 remove the chicken from the pan; set aside.
• 6 add the pepper strips to the pan; drizzle with a little oil if necessary to keep from sticking.
• 7 stir-fry over medium-high heat until the pepper just begins to soften, about 3 minutes.
• 8 remove the pepper strips from the pan; set aside.
• 9 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.
• 10 stir in the mustard.
• 11 add the chicken broth; cook until broth begins to reduce, about 2 minutes.
• 12 add the cream, stirring constantly, until it thickens, about 30-40 seconds.
• 13 reduce heat to low; return chicken and pepper strips to pan.
• 14 cook until heated through, about 2-3 minutes.