Chicken Dijon

• 3 qt. green peppers, cut into 1/2-inch strips
• 3 qt. red peppers, cut into 1/2-inch strips
• 1 cup oil
• 48 each boneless skinless chicken breasts, cut into 1/2-inch strips
• - salt
• - pepper
• 1-1/2 qt. GREY POUPON Classic Dijon Mustard
• 3 cups Dry white wine
• 3 Tbsp. cornstarch

1. Saute peppers in oil on hot griddle set at 350F until tender.
2. Set aside.
3. Season chicken with salt and pepper.
4. Add to hot griddle; saute until cooked through; set aside.
5. Mix mustard, wine and cornstarch in saucepan with wire whisk until well blended.
6. Cook on medium heat until thickened, stirring occasionally.
7. Add chicken and peppers; cook until heated through.

green peppers, red peppers, oil, chicken breasts, salt, pepper, poupon, white wine, cornstarch

Taken from www.kraftrecipes.com/recipes/chicken-dijon-96883.aspx (may not work)