My awesome Mom invented this and for some reason we took to calling it “chicken mush”, which makes absolutely no sense because it isn’t mushy at all. It’s got chicken in it, though, so it’s half right. I call it Dijonnaise Chicken because that’s what’s in it. No fancy names here.

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.