This recipe is different from my other recipe in that it uses chicken broth as the base for the sauce and includes the pepper and one. I think I like it better. :)
6 skinned and boned chicken breast (about 2 lbs.)
½ tsp. salt
½ tsp. pepper
3 T. butter
1 medium-size red bell pepper, cut into thin strips
1 medium-size sweet onion, diced
1 (14 ½ oz) can chicken broth
3 T. all-purpose flour
3 T. Dijon mustard
Sprinkle chicken with salt and pepper.
Melt butter in a large skillet over medium-high heat; add chicken, and cook 3-4 minutes on each side until golden brown. Remove chicken from skillet; add bell pepper and onion, and cook, stirring often, 4-5 minutes or until vegetables are tender. Return chicken to skillet.
Whisk together broth and next 2 ingredients and pour over chicken
Cover, reduce heat to low, and simmer 20 minutes until chicken is done.