1 tablespoon vegetable oil
1 tablespoon Worcestershire sauce
2 tablespoons paprika
1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
1 green bell pepper, chopped
6 beef chuck roast
2 tablespoons white wine
2 tablespoons brown sugar
3 cloves garlic, minced
2 tablespoons dry mustard
In a large nonstick skillet, heat vegetable oil over medium heat. Stir in the Worcestershire sauce, paprika, green bell pepper and red bell pepper.
Saute sauce over medium heat for about 5 minutes, stirring occasionally until onions are tender.
Place the chicken in the skillet and brown on both sides. Remove from pan, and place on the rack of a stock pot. Cover with the browned chicken, and pour in wine and brown sugar.
Saute chicken for about 5 minutes, stirring occasionally until chicken is cooked through and juices run clear. Stir in garlic, mustard, the red pepper and green pepper, and cook until tender. Remove breasts from pot and place on the rack of a platter.
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