1 tablespoon vegetable oil
1 onion, diced
1 green bell pepper, diced
4 skinless, boneless chicken breast halves
1 cup red wine
6 tablespoons chicken bouillon granules
1/2 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper powder
1/8 teaspoon garlic powder
1/8 teaspoon dried basil
1/8 teaspoon prepared horseradish
Heat the vegetable oil in a large skillet over medium heat. Saute onion, green pepper and chicken in oil for 5 minutes. Add wine and chicken; stir-fry for about 5 minutes. Add bouillon powder, salt, pepper, Worcestershire, pepper powder and garlic powder. Heat, stirring occasionally, for 4 minutes.
Reduce heat to medium-low heat and add chicken, bell pepper, wine and bouillon mixture to skillet; heat over medium-low heat for 5 minutes. Reduce heat to low; stir-fry for 2 minutes or until chicken is cooked through. Reduce heat to low; add basil and horseradish. Stir gently and continue cooking for 2 minutes.