Chicken Breasts Stroganoff Style

1 large (4-6 oz) Skinless, Boneless Chicken Breast
1/3 of a Bell Green Pepper, stem and seeds removed
1/3 cup of sliced and/or diced onion
1/2 of a small can (4 oz size) of mushroom pieces and stems
2 tablespoons of butter
1 teaspoon ground nutmeg
2 tablespoons of sour cream
1/2 teaspoon salt
1/2 teaspoon of ground pepper
1/2 cup of white wine

Saute the onion and mushrooms in butter until the onion is nearly transparent, cut the chicken breast and the bell pepper into thin slices and add along with the nutmeg and salt.

When the chicken turns white and the peppers become limp, add the rest of the ingredients and cook over a medium heat until the chicken is completely cooked through, about 10 minutes.

Serve over cooked rice or pasta.

Serves 1