Ingredients:

4 Boneless, skinless Chicken breasts, cut up
2 Carrots, chopped
3 Mushrooms, sliced
1/2 cup Red & Green peppers, sliced
1 cup Red grapes, halved
1 Tbsp Balsamic vinegar
1 Tbsp (heaping) minced garlic
2 Tbsp honey mustard
4-5 Hot peppers
1/4 tsp Ground cumin
1 cup Vermouth cooking wine
1 cup orange juice
1/4 tsp Sweet basil
8 oz. can Cranberry sauce, sliced

Directions:

Sprinkle chicken with cumin.  Spray pan with cooking spray and sauté the garlic and hot peppers.  Add the chicken and sauté till chicken is no longer pink.  Half way through, add 1 Tbsp of the Balsamic vinegar.  Remove the chicken from the pan and remove the hot peppers from the chicken.  Add onions, red & green peppers and mushrooms to the pan.  Sauté till onions are translucent.  Mix mustard and orange juice in separate small bowl.  Deglaze the pan with vermouth.  Add carrots and simmer to soften carrots.  Add mustard and orange juice mixture.  Add chicken back to the pan with the grapes.  Top with cranberry slices and sprinkle with basil.  Simmer for 5 minutes.  Serve over cooked egg noodles.

Enjoy.