Chicken with Mustard Sauce and Fiddleheads - alive magazine

Ingredients

• 4 boneless, skinless chicken breasts (1 1/2 lb/680 g)
• 1 Tbsp (15 mL) Dijon mustard
• 1 Tbsp (15 mL) extra-virgin olive oil
• 1 Tbsp (15 mL) red wine vinegar
• 3 cups (750 mL) fiddleheads
• 2 cups (500 mL) grape tomatoes, halved
• 3 sweet banana peppers, sliced thinly
• 2 tsp (10 mL) fresh thyme
• Salt and pepper, to taste