This is a Trader Joe's cookbook specialty and it is SO easy for a weeknight meal. AND it is gluten free for those that are interested! It's also reasonably healthy. Instead of the creme fraiche/cream, I use light sour cream. Enjoy! Oh...and the reason it doesn't look very colorful - I let the peppers hang a little too long before I used them so the red ones in the batch weren't looking too hot so I skipped them. You can red, orange and yellow peppers if you don't have TJ's nearby...I'd guess about one to two peppers total would equal all the little ones.
Chicken and Peppers in Creme Sauce
1 pound chicken tenders, or breasts cut into strips
Salt and pepper
2 tablespoons olive oil
1 pint Trader Joe’s Minisweet Bell Peppers, sliced into strips
1/3 cup dry white wine
1 tablespoon Dijon mustard
3/4 cup water
1 tube Trader Joe’s chicken Savory Broth concentrate
2 tablespoons crème fraîche (or cream)
Season chicken tenders with salt and pepper. In a large sauté pan, heat the olive oil over medium-high heat and sauté the tenders until they are no longer pink, about 5 minutes. Add the mini pepper strips and sauté 3 to 4 minutes more, until peppers are softened. Remove chicken and peppers to a serving platter. Deglaze the pan with the white wine, gently loosening the browned bits of food with a wooden spoon or spatula, and simmer 2 to 3 minutes, until wine is reduced to about a tablespoon. Add the mustard, water, and chicken broth concentrate, and simmer 2 to 3 minutes, until the liquid is slightly reduced. Add the crème fraîche and simmer a moment to warm. Return the chicken and peppers to the pan and simmer until warm and cooked through. Adjust seasonings to taste with salt and pepper.