1/2 c. chicken stock
2 tsp. white wine vinegar
1 tsp. Dijon mustard
1 clove garlic
1 lb. boneless, skinless chicken breasts
1/2 tsp. cornstarch
1 tbsp. water
1 c. diced sweet red peppers
1/2 c. sliced scallions
1/2 c. diced yellow peppers
2 tbsp. olive oil
1 1/4 c. sliced mushrooms
1/2 tsp. dried basil
2 tbsp. chopped fresh parsley
1/4 tsp. black pepper

In a large bowl, whisk together the marinade which consists of the stock, vinegar, mustard and garlic. Add chicken and turn to coat. Cover, refrigerate and marinate at least 4 hours.

Broil chicken (reserve marinade) 5 inches from the heat for about 5 minutes per side, or until cooked through.

While the chicken is cooking, transfer the marinade to a 1 quart saucepan. In a cup, dissolve the cornstarch in water. Whisk into marinade. Bring to a boil, stirring constantly. Simmer for 2 to 3 minutes. Keep warm.

Saute peppers and scallions in oil in large frying pan for 2 to 3 minutes. Add mushrooms, basil, parsley and black pepper. Saute for 5 minutes. Place vegetables on platter. Top with chicken and spoon on sauce. Four hours - overnight marinating. Preparation time: 16 minutes. Serves: 4.