Ingredients:
1 lb boneless skinless chicken breasts
3 sweet red peppers
3 sweet yellow peppers
1 red onions
1/4 cup olive oil
8 cloves garlic, minced
1 hot banana peppers, diced (optional)
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
1/2 cup white wine or 1/2 cup chicken stock
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped fresh basil
Directions:
Cut chicken and sweet peppers into 1 inch chunks, cut onion into 1/2 inch chunks.
In large skillet, heat half of the oil over medium-high heat; stir fry chicken for about 5 minutes or until lightly browned.
Remove from skillet and set aside.
Add remaining oil to skillet and cook onion and garlic until softened.
Add sweet & hot peppers and rosemary.
Cook for 10 minutes, stirring occasionally.
Add wine, mustard, salt and pepper; cook for 5 minutes, stirring occasionally.
Return chicken to skillet and continue cooking for 5 minutes or until chicken is no longer pink inside.
Stir in basil.
Servings: 3-4
Time preparation: 25 min.
Time total: 50 min.