Ingredients for 4 servings:
1. 1 tablespoon oil
2. 2 teaspoons butter
3. 4 chicken breasts, deboned
4. 1 cup carrot
5. 1 cup Spanish onion
6. 2 sticks celery
7. 1/2 cup green pepper
8. 1/2 cup red pepper
9. 1/2 cup mushroom (small and whole if possible)
10. 3/4 cup frozen peas
11. 2 tablespoons flour
12. 2 1/2 cups white wine, dry, full bodied preferred
13. 2 tablespoons Worcestershire sauce
14. 1/4 teaspoon salt
15. 1/4 teaspoon pepper
16. 1 teaspoon dry mustard

Directions:
1. Chop carrots, celery, green pepper, red pepper and onion into bite size
2. pieces (approximately 1-1/2 inches square).
3. Dice chicken into bite-size pieces or leave hole. Saute chicken in oil & butter until golden. Transfer to casserole dish. Add onions, celery and mushrooms to remaining liquids in pan and saute for 5 – 8 minutes. Add green and red pepper and cook until tender crisp, approximately 3 minutes. Stir in flour until vegetables are well coated and add wine and simmer for 2 minutes. Add dry mustard, Worcester sauce, salt and pepper and mix. Add to casserole dish. Place casserole dish
4. in 350 F oven for 1 hour. The last 10-15 minutes add peas.
5. If using whole chicken breast, serve with large pieces of chicken on top of vegetables and sauce. Serve alone or on long-grain rice.