Chunky Chicken in Dijon Cheddar Sauce

• 1 lb boneless skinless chicken thighs or breasts
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• � tsp. Each salt, pepper and dried thyme
• 3 tbsp all-purpose flour
• 1 � cups milk
• 2 tbsp Dijon mustard
• Dash hot pepper sauce
• 1 cup shredded extra-old cheddar cheese
• � cup finely diced sweet red or green pepper
• � cup minced fresh parsley

Cut chicken into bite-size pieces. In large skillet, heat oil over medium-high heat; brown chicken. Transfer to plate. Drain fat from pan. Fry onion, garlic salt, pepper and thyme over medium heat, stirring often, until softened, 5 minutes.

Sprinkle with flour; cook, stirring, for 1 minute. Whisk in milk; cook whisking, until thickened, about 5 minutes. Stir in mustard and hot pepper sauce.

Return chicken and any juices to pan: cover and simmer until juices run clear when chicken is pierced, about 10 minutes.

Add cheese and half each of the red pepper and parsley, stir until cheese is melted. Sprinkle each serving with remaining red pepper and parsley.