Layers of Flavor

By Rachel Johnson
Progressive Farmer Contributor

Getting dinner on the table during hectic weeknights can be a tiresome chore, but it doesn’t have to be. Chicken, peppers and onions cooked together in a creamy mustard sauce are perfect for anytime you need a quick but nutritious meal. You can also use a variety of other vegetables in this dish. Try sliced carrots, broccoli or green beans as an option.

Serves: 6

Prep Time: 30 minutes

4 skinless, boneless chicken breasts

2 teaspoons cornstarch, divided

1 teaspoon kosher salt

½ teaspoon cracked black pepper

1 teaspoon olive oil

1 large yellow onion

2 medium bell peppers

2 cloves garlic, minced

1 tablespoon unsalted butter

1½ cups chicken stock

2 tablespoons whole grain mustard

2 tablespoons half-and-half

Parsley, garnish (if desired)

Directions:

1. Cut chicken breasts into 1-inch strips; toss with 1 teaspoon cornstarch, salt and pepper. Heat olive oil in a skillet over medium heat; cook chicken strips 6 minutes on each side or until golden and cooked through. Transfer chicken to a plate; do not clean pan.

2. Cut onion in half. Peel, trim root and cut into wedges. Core bell pepper; cut into strips. Add garlic to pan; cook 1 minute. Add onions and peppers to pan; cook until soft (about 10 minutes), stirring often. Transfer vegetables to plate with chicken.

3. To make the sauce, wipe out the pan. Add butter, and melt over medium heat; sprinkle with remaining cornstarch. Cook until cornstarch mixture appears lightly toasted, then whisk in chicken stock. Bring to a simmer; cook until sauce is thickened. Stir in mustard and half-and-half.

4. Return chicken and vegetables to pan; toss in sauce. Garnish with parsley, if desired; serve.

For more recipes visit: www.stupidgoodrachel.com

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