1. Cut chicken and sweet peppers into 1 inch chunks, cut onion into 1/2 inch chunks. 2. In large skillet, heat half of the oil over medium-high heat; stir fry chicken for about 5 minutes or until lightly browned. 3. Remove from skillet and set aside. 4. Add remaining oil to skillet and cook onion and garlic until softened. 5. Add sweet & hot peppers and rosemary. 6. Cook for 10 minutes, stirring occasionally. 7. Add wine, mustard, salt and pepper; cook for 5 minutes, stirring occasionally. 8. Return chicken to skillet and continue cooking for 5 minutes or until chicken is no longer pink inside. 9. Stir in basil. ---------------------------------------------------------------------------
Nutrition
Ingredients
