4 skinless, boneless chicken breast halves
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped yellow bell pepper
1 teaspoon prepared horseradish
1/2 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dry mustard
1/2 teaspoon dried rosemary
Slice chicken into 1/2 inch pieces, bruising slightly. Place pieces in a large resealable plastic bag.
Heat oil in a large skillet over medium heat.
Boil onion and green peppers in oil for 5 minutes. Stir. Add horseradish, salt, parsley, thyme, basil, dry mustard, rosemary, mustard, rosemary and chicken. Cook over medium high heat for 1/2 to 2 minutes, stirring frequently. Reduce heat to low, and simmer for 1 to 2 minutes.