A light, easy-to-make entrée that’s great for family and guests alike.
SPRINKLE paprika evenly over chicken breast. Sauté in hot oil in large frying pan until browned, about 7 minutes on each side. Remove from pan; keep warm. ADD mushrooms, onion and peppers to pan. Cook, stirring often until tender, about 10 minutes. Whisk flour, milk, mustard and oregano together until smooth. Pour into pan and cook stirring constantly until slightly thickened. Return chicken to pan, spooning sauce on top. Cook, stirring occasionally about 5 minutes, until chicken is cooked through. Season to taste with salt and pepper.
· Substitute 1 tsp (5 mL) dried oregano leaves for the fresh.
· Replace 1/3 cup (75 mL) of milk with dry white wine.
· Cut chicken in strips for a different look.
· Serve with cooked rice – it’s wonderful with the sauce.