Chicken Stroganoff

Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the onions, green peppers and mushrooms and season with salt and pepper. Cook, stirring frequently, until soft, this will probably take about 6 minutes on medium heat.

While the vegetables are cooking, cook the chicken breasts in a grill pan or a large frying pan. Season the chicken with salt and pepper and cook over medium high heat until no longer pink in the middle (depending on the size of the chicken this will take 5 minutes per side plus or minus). Slice into strips and add to the vegetables.

Pour the wine and broth into the pan with the chicken and vegetables and bring to a boil. Add the Worcestershire and mustard, whisk until smooth. Let simmer for about 10 minutes on medium heat.

Meanwhile, combine the milk and corn starch in a small bowl to create a slurry. Whisk this into the pan with the chicken and the veggies, adding the slurry slowly while whisking constantly. If the sauce is too thick for your liking, add additional chicken broth. If it is too thin, make a little more slurry and add it slowly. The sauce will also thicken as it cools.

Serve over hot egg noodles and enjoy!