Warning: delicious comfort food ahead!
2 large boneless & skinless chicken breasts, cut into 1-inch pieces
3 large peppers, any color, cut into strips or chunks
1/4 cup Hellmann’s Dijonnaise mustard/mayo stuff
1/4 cup light cream
2 tbsp honey
1/2 tsp thyme
salt & pepper
Cooked rice, to serve it on
Season the chicken breast pieces with salt and pepper and thyme, and put them into a deep skillet with a little olive oil. Let them cook, turning occasionally, until they’re lightly browned. Stir in the chopped peppers, and cook until the peppers are as soft as you’d like them. I like them to have some bite left, so it usually takes under 10 minutes. Stir in the honey, Dijonnaise, and the cream, and simmer for a few minutes more. Once everything is heated through, serve over rice. If you want a lot of sauce to soak the rice, increase the amounts of cream and Dijonnaise. You can also increase the amount of Dijonnaise if you like the mustardy flavor.