Ingredients:
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 peppers, 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.)
Directions:
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.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.