Pound chicken breast to flatten to about 1/2 inch thickness.

Cut the flattened chicken breast into thin strips, about 1/4 inch wide.

In a small bowl, whisk together Dijon mustard, cornstarch, and chicken broth until smooth.

Set the mustard mixture aside.

Heat a wok or large skillet over high heat until very hot.

Add vegetable oil to the hot wok or skillet.

Add the chicken strips, sliced green pepper, and chopped onion to the wok.

Stir-fry the chicken and vegetables for about 1 minute, until the chicken is lightly browned.

Reduce the heat to medium-low.

Pour dry white wine into the wok and bring to a simmer, scraping up any browned bits from the bottom.

Add crushed tomatoes (with juice), water, and Italian seasoning to the wok.

Cook for about 1 minute, stirring occasionally.

Turn the heat back up to high.

Pour the mustard mixture into the wok, stirring constantly until the sauce slightly thickens and the chicken is cooked through.

Season with salt and pepper to taste, if desired.

Serve the Dijon chicken stir-fry immediately over hot cooked rice.

Enjoy!