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
Preparation
In small bowl, mix whipping cream, mustard and salt; set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add potatoes and chicken; cook 5 minutes, stirring frequently.
Stir in bell peppers and peas. Increase heat to high; cook about 5 minutes, stirring frequently, until chicken is no longer pink in center.
Stir in mustard mixture. Cook 1 minute, stirring constantly.
