Chicken and peppers in cream sauce

I like to serve the chicken atop steamed white rice so the kernels absorb some of the sauce.

Chicken and peppers in cream sauce

Preparation time: 15 minutes
Cooking time: 20 minutes
Servings: 4

Ingredients:
4 boneless, skinless chicken breasts, pounded 1/4-inch thick
1 tsp. salt
Freshly ground black pepper
2 Tbsps. olive oil
1 medium red bell pepper, cored, seeded, cut into strips
1/3 cup white wine
1 Tbsp. Dijon-style mustard
3/4 cup canned low-fat, reduced-sodium chicken broth
2 Tbsps. whipping cream or half-and-half

1. Season chicken with 1/2 teaspoon of the salt and pepper to taste. Heat olive oil over medium-high heat in a large skillet. Add chicken; cook until golden on one side, about 6 minutes. turn; cook until golden, 3 minutes. Remove the chicken from the pan; set aside.

2. Add the pepper strips to the pan; drizzle with a little oil if necessary to keep from sticking. Stir-fry over medium-high heat until the pepper just begins to soften, about 3 minutes. Remove the peppers from the pan; set aside.

3. Pour the wine into the skillet; cook, stirring up the browned bits clinging to the pan, over high heat until wine is reduced to 2 tablespoons, about 1 minute. Stir in the mustard. Add the chicken broth; cook until broth begins to reduce, about 2 minutes. Add the cream, stirring constantly, until it thickens, about 30 seconds. Reduce heat to low; return chicken and pepper strips to pan. Cook until heated through, about 2 minutes.

Nutrition information per serving:
242 calories; 48 percent of calories from fat; 13 grams fat; 3.5 grams saturated fat; 83 mg. cholesterol; 3 grams carbohydrates; 28 grams protein; 811 mg. sodium; 0.2 grams fiber.