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2 skinless, boneless chicken breasts
284-mL can cream of mushroom soup
2 tbsp water
2 tbsp sherry, or port
1 tbsp Dijon mustard
250-g pkg sliced button mushrooms, about 4 cups
2 bell peppers, preferably different colours
2 green onions
1 tsp dried tarragon
1/2 cup light sour cream, optional
pinch salt
pinch ground black pepper
Slice chicken into thin strips. In a large saucepan set over medium heat, stir soup with water, sherry and Dijon. Stir often until fairly smooth and hot, 2 to 3 minutes. Stir in chicken and mushrooms. Cover and reduce heat to medium low. Core and seed peppers. Coarsely chop, then stir into sauce. Cover and simmer, stirring occasionally, until chicken is no longer pink, 15 to 18 minutes. Meanwhile, thinly slice onions. Once chicken is done, stir in onions, tarragon and sour cream. Taste and add salt and pepper if needed. Great over egg noodles.