In a large saucepan, brown the mushrooms and onion in half the oil. Add the bell pepper and garlic and cook for about 2 minutes. Set aside in a bowl.
In the same pan, brown the chicken in the remaining oil. Season with salt and pepper. Sprinkle with the flour and stir to combine. Deglaze with the wine and stir. Add the broth and mustard and bring to a boil. Return the vegetables to the pan and add the corn. Cover and simmer gently for about 30 minutes. Adjust the seasoning. Garnish with basil.
For lunch: Garnish with the chopped fresh basil just before serving. Delicious over rice.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.