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1
Heat 1 tablespoon of olive oil in a large saucepan over medium heat.
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2
Add the onions, green peppers and mushrooms and season with salt and pepper.
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3
Cook, stirring frequently, until soft, this will probably take about 6 minutes on medium heat.
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4
While the vegetables are cooking, cook the chicken breasts in a grill pan or a large frying pan.
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5
Season the chicken with salt and pepper and cook over medium high heat until no longer pink in the middle (depending on the size of the chicken this will take 5 minutes per side plus or minus).
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6
Slice into strips and add to the vegetables.
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7
Pour the wine and broth into the pan with the chicken and vegetables and bring to a boil.
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8
Add the Worcestershire and mustard, whisk until smooth.
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9
Let simmer for about 10 minutes on medium heat.
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10
Meanwhile, combine the milk and corn starch in a small bowl to create a slurry.
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11
Whisk this into the pan with the chicken and the veggies, adding the slurry slowly while whisking constantly.
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12
If the sauce is too thick for your liking, add additional chicken broth.
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13
If it is too thin, make a little more slurry and add it slowly.
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14
The sauce will also thicken as it cools.
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15
Serve over hot egg noodles and enjoy!
