Mustard Chicken with Three-Colour Peppers

  • Preparation 10 MIN
    Cooking 25 MIN
  • Servings 4



  1. With the rack in the middle position, preheat the oven to 180°C (350°F).
  2. In a Dutch oven or sauté pan over medium-high heat, brown the chicken in 15 ml (1 tablespoon) oil. Season with salt and pepper. Add the shallots and continue cooking for 1 minute. Dust with the flour. Deglaze with the wine. Add the broth and both mustards and bring to a boil. Reduce the heat and simmer gently for about 20 minutes. Season with salt and pepper to taste.
  3. Meanwhile, in a 23 x 33-cm (9 x 13-inch) ovenproof baking dish, combine the peppers and 15 ml (1 tablespoon) oil. Season with salt and pepper. Roast until the vegetables are tender, about 20 minutes.
  4. Serve the chicken and peppers with rice.


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth

Content % Daily Value
Calories 370  
Total Fat 13 g  
Saturated Fat 1 g  
Sodium (salt) 689 mg  
Carbohydrates 10 g  
Fibre 2 g  
Protein 55 g