4 boneless, skinless chicken breasts

1 tablespoon (15 ml) vegetable oil

2 shallots, chopped

1 tablespoon (15 ml) flour

• 1/2 cup (125 ml) rosé wine or
• White wine

With the rack in the middle position, preheat the oven to 180°C (350°F).

In a Dutch oven or sauté pan over medium-high heat, brown the chicken in 15 ml (1 tablespoon) oil. Season with salt and pepper. Add the shallots and continue cooking for 1 minute. Dust with the flour. Deglaze with the wine. Add the broth and both mustards and bring to a boil. Reduce the heat and simmer gently for about 20 minutes. Season with salt and pepper to taste.

Meanwhile, in a 23 x 33-cm (9 x 13-inch) ovenproof baking dish, combine the peppers and 15 ml (1 tablespoon) oil. Season with salt and pepper. Roast until the vegetables are tender, about 20 minutes.

Serve the chicken and peppers with rice.

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