1 each red, green and yellow peppers, thinly sliced
Preheat oven to broil.
Combine mustard, honey, vinegar and tarragon in small bowl; reserve 1 tablespoon glaze.
Brush chicken with some of the glaze. Broil chicken for 7 to 8 minutes; turn chicken over and brush with the remaining glaze. Broil for 6 to 8 minutes or until chicken is no longer pink. Brush with reserved glaze.
Heat oil in large skillet over medium-high, add peppers and stir-fry 6 to 8 minutes or until tender. Sprinkle with garlic salt and black pepper.
Place peppers on a serving plate; top with chicken.