Tarragon Chicken with Bell Peppers

1/2 Cup / 125 mL Watkins Original Grapeseed Oil
1 Cup / 250 mL Tarragon Vinegar
1 Tbsp. / 15 mL Sugar
1-1/2 teas. / 7.5 mL Watkins Tarragon
1 teas. / 5 mL Watkins Dry Mustard
1 teas. / 5 mL Watkins Onion Granules
1 teas. / 5 mL Watkins Grill Seasoning
1/2 teas. / 2.5 mL Freshly-Ground Watkins Sea Salt
1/2 teas. / 2.5 mL Watkins Black Pepper
1 lb. / 454 g Boneless, Skinless Chicken Breasts
1 Cup / 250 mL Julienne-Cut Red and Yellow Bell Peppers
1/3 Cup / 80 mL Water
2 teas. / 10 mL Cornstarch
1 tseas. / 5 mL Watkins Original Grapeseed Oil
1/4 Cup / 60 mL Watkins Mushroom Soup Base
4 Cups / 1 liter Cooked Watkins Brown & Wild Rice Blend or Watkins Heartland Rice Blend.

Combine first 9 ingredients in a glass baking dish or other glass container. Add chicken; turn to coat and marinate in refrigerator 6 hours or overnight. Grill chicken or sauté in skillet on medium heat, reserving marinade. In a separate skillet, sauté peppers in oil until tender. Add marinade and cook on medium heat for 8 minutes. Combine cornstarch and water; stir into marinade mixture. Add soup base and stir to combine. Heat through; correct seasoning by adding more sugar or salt to taste. Place chicken breasts atop cooked rice; pour sauce over all. Makes 4 servings.

By Kelli Wilson, Alberta

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