Chunky Chicken in Dijon Cheddar Sauce

approximately 1 lb chicken breast (this calculation uses 12 oz)
1 TBSP vegetable oil
1 onion, finely diced
2 cloves garlic
1/4 tsp salt, pepper and ground thyme
3 TBSP Flour
1 1/2 c skim milk
2 TBSP dijon mustard
dash of hot sauce
1 cup shredded extra old cheddar cheese
1/4 cup finely diced red or green peppers

Makes 4 1 cup servings

Cut chicken into bite-size pieces. In large skillet, heat oil over medium-high heat; brown chicken. Transfer to plate.

Drain fat from pan. Fry onion, garlic, salt, pepper and thyme over medium heat, stirring often, until softened, 5 minutes.

Sprinkle with flour; cook, stirring, for 1 minute. Whisk in milk; cook, whisking, until thickened, about 5 minutes. Stir in mustard and hot pepper sauce.

Return chicken and any juices to pan; cover and simmer until juices run clear when chicken is pierced, about 10 minutes.

Add cheese and half each of the red pepper and parsley; stir until cheese is melted. Sprinkle each serving with remaining red pepper and parsley


Number of Servings: 4

Recipe submitted by SparkPeople user MGDONELLE.