4 tbsp. butter
2 whole chicken breasts, split, boned, cut into strips
Flour to coat chicken
1/2 c. white wine
1/2 c. Dijon mustard
1/2 c. chicken stock
1 lb. snow peas
1 cucumber, sliced, seeded
1/2 c. broccoli, blanched
1/2 c. carrot strips, blanched
1 red bell pepper, sliced
1/2 c. red cabbage, shredded

Melt butter in saucepan. Flour chicken strips and add to pan when butter is bubbling. Brown chicken on both sides. Add wine; reduce by one-half. Add mustard and stock; reduce by one-half. Add vegetables; toss until well heated. Serve with rice pilaf/angel hair pasta. Makes 4 servings.