Ingredients:
1⁄2 cup whipping cream
1⁄4 cup Dijon mustard
1⁄2 teaspoon salt
1 tablespoon olive or vegetable oil
2 cans (15 oz each) whole potatoes, drained, halved lengthwise
1 1⁄4 lb boneless skinless chicken thighs, cut into bite-size pieces
2 medium red bell peppers, cut into strips (about 2 cups)
2 cups frozen baby sweet peas

Method:
1 In small bowl, mix whipping cream, mustard and salt; set aside.

2 In 12-inch nonstick skillet, heat oil over medium-high heat. Add potatoes and chicken; cook 5 minutes, stirring frequently.

3 Stir in bell peppers and peas. Increase heat to high; cook about 5 minutes, stirring frequently, until chicken is no longer pink in center.

4 Stir in mustard mixture. Cook 1 minute, stirring constantly.

time-saver:
To cut preparation time, purchase chicken breasts already cut into strips for stir-frying.

Dijon chicken recipe