Directions:
- Cut chicken and sweet peppers into 1 inch chunks, cut onion into 1/2 inch chunks.
- In large skillet, heat half of the oil over medium-high heat; stir fry chicken for about 5 minutes or until lightly browned.
- Remove from skillet and set aside.
- Add remaining oil to skillet and cook onion and garlic until softened.
- Add sweet & hot peppers and rosemary.
- Cook for 10 minutes, stirring occasionally.
- Add wine, mustard, salt and pepper; cook for 5 minutes, stirring occasionally.
- Return chicken to skillet and continue cooking for 5 minutes or until chicken is no longer pink inside.
- Stir in basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 346.17 Kcal (1449 kJ) | ||
| Calories from fat | 157.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.53g | 27% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 683.46mg | 28% | |
| Potassium | 822.06mg | 17% | |
| Total Carbs | 16.95g | 6% | |
| Sugars | 8.84g | 35% | |
| Dietary Fiber | 4.75g | 19% | |
| Protein | 25.45g | 51% | |
| Vitamin C | 242.1mg | 404% | |
| Iron | 0.2mg | 1% | |
| Calcium | 43.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 90.1 Kcal (377 kJ) | ||
| Calories from fat | 41.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.56g | 27% | |
|---|---|---|---|
| Cholesterol | 17.41mg | 22% | |
| Sodium | 177.89mg | 28% | |
| Potassium | 213.97mg | 17% | |
| Total Carbs | 4.41g | 6% | |
| Sugars | 2.3g | 35% | |
| Dietary Fiber | 1.24g | 19% | |
| Protein | 6.63g | 51% | |
| Vitamin C | 63mg | 404% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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