Chicken and Peppers in Cream Sauce

1. 1

   Season chicken with 1/2 teaspoons salt and pepper to taste.

2. 2

   Heat olive oil over medium-high heat in a large skillet.

3. 3

   Add chicken; cook until golden on one side, about 6 minutes.

4. 4

   Turn; cook until golden, 3 minutes.

5. 5

   Remove the chicken from the pan; set aside.

6. 6

   Add the pepper strips to the pan; drizzle with a little oil if necessary to keep from sticking.

7. 7

   Stir-fry over medium-high heat until the pepper just begins to soften, about 3 minutes.

8. 8

   Remove the pepper strips from the pan; set aside.

9. 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. 10

    Stir in the mustard.

11. 11

    Add the chicken broth; cook until broth begins to reduce, about 2 minutes.

12. 12

    Add the cream, stirring constantly, until it thickens, about 30-40 seconds.

13. 13

    Reduce heat to low; return chicken and pepper strips to pan.

14. 14

    Cook until heated through, about 2-3 minutes.

* Per serving · 4 servings · Values may vary.

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