1In small bowl, mix whipping cream, mustard and salt; set aside.
2In 12-inch nonstick skillet, heat oil over medium-high heat. Add potatoes and chicken; cook 5 minutes, stirring frequently.
3Stir in bell peppers and peas. Increase heat to high; cook about 5 minutes, stirring frequently, until chicken is no longer pink in center.
4Stir in mustard mixture. Cook 1 minute, stirring constantly.