2 tablespoons extra virgin olive oil
1 1/4 pounds boneless skinless chicken breasts and/or thighs
3/4 teaspoon salt, divided
3/4 teaspoon coarsely ground black pepper, divided
1 tablespoon unsalted butter
1/3 cup diced onion
1/3 cup diced green bell pepper
1/3 cup diced red bell pepper
1/3 cup diced orange bell pepper or carrot
2 cups halved and sliced mushrooms (1/2-pound package)
1/4 cup tapioca flour
1 cup chicken broth
1 cup milk
2 tablespoons dry sherry, optional
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried marjoram leaves
Optional: 1 cup fresh or frozen peas

See more at http://www.delightfulrepast.com/2013/07/chicken-co...