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Chicken and Peppers in Cream Sauce

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“Saw this in the local newspaper (Tucson) yesterday and prepared it for dinner because our garden is full of peppers, it was a "quick fix" and had all the other ingredients on hand. It was delicious, so thought I'd share with the rest of you out there who don't see our paper.”

Ingredients Nutrition


  1. Season chicken with 1/2 teaspoons salt and pepper to taste.
  2. Heat olive oil over medium-high heat in a large skillet.
  3. Add chicken; cook until golden on one side, about 6 minutes.
  4. Turn; cook until golden, 3 minutes.
  5. Remove the chicken from the pan; set aside.
  6. Add the pepper strips to the pan; drizzle with a little oil if necessary to keep from sticking.
  7. Stir-fry over medium-high heat until the pepper just begins to soften, about 3 minutes.
  8. Remove the pepper strips from the pan; set aside.
  9. Pour the wine into the skillet; cook, stirring up the browned bits clinging to the pan, over high heat until wine is reduced to 2 Tbsp, about 1 minute.
  10. Stir in the mustard.
  11. Add the chicken broth; cook until broth begins to reduce, about 2 minutes.
  12. Add the cream, stirring constantly, until it thickens, about 30-40 seconds.
  13. Reduce heat to low; return chicken and pepper strips to pan.
  14. Cook until heated through, about 2-3 minutes.

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