Skillet Chicken and Peppers Dijon

• 2 Tbsp. oil, divided
• 6 small boneless skinless chicken breasts (1-1/2 lb.)
• 1/2 tsp. cornstarch
• 1/4 cup dry white wine
• 3 Tbsp. GREY POUPON Dijon Mustard
• 1 each green and red pepper, cut into strips

1. Heat 1 Tbsp.
2. oil in large nonstick skillet on medium heat.
3. Add chicken; cook 6 to 7 min.
4. on each side or until done (165 degrees F).
5. Meanwhile, mix cornstarch, wine and mustard until blended.
6. Heat remaining oil in small skillet on medium heat.
7. Add peppers; cook and stir 5 min.
8. or until crisp-tender.
9. Stir in cornstarch mixture; cook 2 min.
10. or until thickened, stirring constantly.
11. Serve chicken topped with pepper mixture.

oil, chicken breasts, cornstarch, white wine, poupon, red pepper

Taken from www.kraftrecipes.com/recipes/skillet-chicken-peppers-dijon-158909.aspx (may not work)