1 pound skinless, boneless chicken breast halves
4 green bell peppers
2 cups fresh or frozen corn kernels
1 tablespoon olive oil
2 tablespoons white wine
Place chicken breasts in a large resealable plastic bag and seal.
Heat olive oil in a medium saucepan over medium heat. Add green peppers and cook until tender but not browned. Place chicken in bag and seal. Transfer to a resealable plastic bag and seal. Place peppers in pan and cook over medium heat until lightly browned. Pour wine over peppers and toss.
Place chicken in pan with peppers, oil, wine and mushrooms. Cover tightly and simmer over low heat for 30 minutes, turning chicken once.