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Nutty Chicken Dijon

Nutty Chicken Dijon recipe
photo by:kraft
Bell peppers, chicken and peanuts are served in a Dijon-wine sauce over rice for a quick delicious entree.
time
prep:
15 min
total:
40 min
servings
total:
4 servings
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What You Need

5
tsp.  PLANTERS Peanut Oil, divided
1/2
 of a medium green pepper, cut into strips
1/2
 of a medium red pepper, cut into strips
1
lb.  boneless skinless chicken breasts, cut into thin strips
2
Tbsp.  GREY POUPON Dijon Mustard
2
Tbsp.  dry white wine
1/4
tsp.  cornstarch
3
Tbsp.  PLANTERS Dry Roasted Unsalted Peanuts
3
cups  hot cooked rice

Make It

HEAT 2 tsp. of the oil in large skillet on medium-high heat. Add peppers; cook until crisp-tender, stirring frequently. Remove from skillet; cover to keep warm. Add remaining 1 Tbsp. oil to skillet along with the chicken; cook and stir until cooked through (170°F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.

COMBINE mustard, wine and cornstarch. Add to drippings in skillet. Bring to boil, stirring constantly. Reduce heat to medium-low; cook and stir until thickened.

ADD chicken and peppers to sauce in skillet; stir. Cook until heated through, stirring occasionally. Stir in peanuts. Serve over the rice.

Kraft Kitchens Tips

Substitute
Prepare as directed, using GREY POUPON Country Dijon Mustard.
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