Chicken in White Wine Sauce

• 1 tablespoon oil
• 2 teaspoons butter
• 4 chicken breasts, deboned
• 1 cup carrot
• 1 cup Spanish onion
• 2 sticks celery
• 12 cup green pepper
• 12 cup red pepper
• 12 cup mushroom (small and whole if possible)
• 34 cup frozen peas
• 2 tablespoons flour
• 2 12 cups white wine, dry, full bodied preferred
• 2 tablespoons Worcestershire sauce
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 teaspoon dry mustard

1. Chop carrots, celery, green pepper, red pepper and onion into bite size
2. pieces (approximately 1-1/2 inches square).
3. Dice chicken into bite-size pieces or leave hole.
4. Saute chicken in oil & butter until golden.
5. Transfer to casserole dish.
6. Add onions, celery and mushrooms to remaining liquids in pan and saute for 5 - 8 minutes.
7. Add green and red pepper and cook until tender crisp, approximately 3 minutes.
8. Stir in flour until vegetables are well coated and add wine and simmer for 2 minutes.
9. Add dry mustard, Worcester sauce, salt and pepper and mix.
10. Add to casserole dish.
11. Place casserole dish
12. in 350 F oven for 1 hour.
13. The last 10-15 minutes add peas.
14. If using whole chicken breast, serve with large pieces of chicken on top of vegetables and sauce.
15. Serve alone or on long-grain rice.

oil, butter, chicken breasts, carrot, spanish onion, celery, green pepper, red pepper, mushroom, frozen peas, flour, white wine, worcestershire sauce, salt, pepper, mustard

Taken from www.food.com/recipe/chicken-in-white-wine-sauce-409762 (may not work)