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Italian Chicken Stir-Fry

chicken - breast, stirfry - chicken

1 lb boneless skinless chicken breasts
3 sweet red peppers
3 sweet yellow peppers
1 red onion
1/4 cup olive oil
2 cloves garlic; minced
1 hot banana pepper; diced (optional)
1 teaspoon chopped fresh rosemary; or
1/4 teaspoon dried rosemary
1/2 cup dry white wine or chicken stock
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped fresh basil

Be sure to wear rubber gloves when chopping hot banana peppers. Cut chicken and sweet peppers into 1-inch pieces. Cut onion into 1/2-inch chunks. In skillet, heat half of the oil over medium-high heat; stir-fry chicken for about 5 minutes or until lightly browned. Remove from skillet; set aside. Wipe out skillet and add remaining oil; cook onion and garlic until softened. Add sweet peppers, hot banana pepper (if using) and rosemary; cook for 10 minutes, stirring occasionally. Add wine, mustard, salt and pepper; cook for 5 minutes, stirring occasionally. Return chicken to skillet; cook for 5 minutes or until no longer pink inside. Stir in basil.

Contributor: Canadian Living - September, 1991

Yield: 4 servings

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