4 boneless skinless chicken breasts
1 sliced sweet red pepper
1/2 lb. of broccoli (cut into small florets)
1/4 vegetable oil
1/4 chicken stock
3 Tablespoons vinegar
1 Tablespoon Dijon mustard
1 teaspoon dried tarragon
salt and pepper
2 chopped green onions (or medium onion sliced)
- Cut the chicken crosswise into 1/2″ wide strips.
- In a large skillet, heat 2 Tablespoons of oil over medium heat. Cook the chicken for about 4 minutes (or until done), stirring occasionally. Using slotted spoon, transfer chicken to a warm bowl.
- In the same skillet, heat the remaining oil. Add the red pepper and broccoli (and onion if using sliced). Cook for about 2 minutes. Stir in the stock and reduce heat to low; cover and steam for two minutes. Using slotted spoon, add the vegetables to the bowl of chicken. Cover to keep warm.
- Pour the vinegar into the same skillet and bring to a boil while scraping up the brown bits in the pan. Stir in the mustard, tarragon, salt and pepper. Add in the mushrooms and chopped green onions.
- Return chicken and vegetables along with any accumulated juices to the skillet. Heat through.
- Serve on a bed of steamed rice.
This recipe was taken from a mini specialty cookbook that was put out by Canadian Living. The book was a freebee I got way back when I was in university with the purchase of a tank of gas and is called Easy Chicken Dishes.