Dijon Chicken Stir-Fry

• 1 lb. boneless, skinless chicken breast
• 1 Tbsp. Dijon-style mustard
• 1 tsp. cornstarch
• 1/4 c. chicken broth, defatted
• 1 tsp. vegetable oil
• 1 green pepper, sliced in thin strips
• 1 small onion, chopped
• 2 Tbsp. dry white wine
• 1 (12 oz.) can crushed tomatoes (with juice)
• 1/4 c. water
• 1/2 tsp. Italian seasoning
• salt and pepper to taste (optional)

1. Pound chicken breast to flatten.
2. Cut into strips.
3. Mix together mustard, cornstarch and broth.
4. Set aside.
5. Heat wok or skillet on high.
6. Add oil.
7. Add chicken, peppers and onion. Stir-fry 1 minute.
8. Reduce heat to medium-low.
9. Add wine and bring to a simmer.
10. Add tomatoes, water and Italian seasoning.
11. Cook 1 minute.
12. Turn heat back to high.
13. Add mustard mixture, stirring until slightly thickened and chicken is cooked.
14. Season with salt and pepper if desired.
15. Serve over hot rice.
16. Serves 4.

chicken breast, mustard, cornstarch, chicken broth, vegetable oil, green pepper, onion, white wine, tomatoes, water, italian seasoning, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=470715 (may not work)