I’ve started my Master’s program on Tuesday, August 21. It has been extremely eye opening. For one, it’s a lot of reading and references that are necessary for my field, which I am totally new to. All the scientific articles I have to keep track of and the vocabulary that I have get down, immediately, for fluency checks. It’s a little daunting, but nonetheless, exciting, and I’m feeling VERY good odds about this challenge.
As you can imagine however, I’ve been very busy. Not only did I start school myself but my client started high school. And I’ve been trying to get a lay of the land there, making new friends, seeing how teachers do things over there, checking out the dress code and what’s deemed “appropriate” (a lot!).
In any case this means that I have been neglecting my readers, as well as my stomach. Although the minimal posts will probably continue for a good two years (length of my lovely Master’s Program) I’ll try to give you what you rightfully deserve. Yums!
As the title might hint, I was going to try for two easy-peasy recipes. I thought to myself I could just use up all four of my chicken breasts into one recipe, but then I’d be eating the same thing for lunch for four days, and that’s not okay with me. Too boring, and I’m anything if not boring. So I thought, splitting up the recipes would be a great way to use up all four chicken breasts (by the time they go bad), and also entertaining my stomach during the week. The first, was a white chicken chili, and the second was a chicken piccata.
I quickly learned my time wasn’t that flexible. Therefore, I could only make one, the chili, before the other chicken sadly, went bad. Anyway, live and learn… now I know to make two recipes, same day, and not to squaller about with homework, and chores. Silly girl 😀
White Chicken Chili
- 2 thin chicken breasts, organic
- 1 small onion, diced
- 1 tbsp of olive oil, or any oil of your choosing
- 1 tbsp white wine
- 1 can of garbanzo beans, drained and rinsed
- 1 can of kidney beans, drains and rinsed
- 1 1/2 cups of frozen sweet corn kernels (because I love me some corn)
- 1/2 block of cream cheese (use low-fat if you prefer, but I think those things are plain disgusting)
- 1 cup of chicken stock, low sodium**
- 2 tbsp course sea salt
- 1 tbsp freshly ground pepper, white or black (I used black to offset the creaminess of the corn)
- 1 tsp cumin
- 1 tsp cinnamon
- 1-2 tbsp chili powder (add more or less depending on your taste)
- 2 tsp garlic powder
- a dash of nutmeg
In a dutch oven, about 3-4 qts large, add in the oil and cook the onion. Cook for 5 minutes without stirring. When the onions have gotten some brown bits at the bottom of the pan (brown, but not quite burnt), add in the wine to deglaze the pan. Cook down for another 2 minutes then add the spices, salt and pepper.
Make sure the onions are coated in the spices before adding the chicken, beans, stock, corn, and cream cheese. Everything in one pot, how convenient for later clean up.
Stir to break up the half-block of cream cheese, then cover, cooking for 10 minutes. Uncover, and turn the heat up the med-high, and cook another 13 minutes or so, till some of the liquid evaporates.
Serve with my cilantro- lime rice, or any rice you’ve got prepared for a filling lunch. Or without any side, it’s delicious either way!
Yields roughly 4-6 servings, depending on hunger.
*Remember that we’ll be cooking it further with the rest of the ingredients so if it’s a little pink in the center it’s okay.
**This is a runnier chili because I like adding my own liquid to the dish depending on taste. If you like it thicker, add more beans, or use less stock, about 1/2 cup.