Mark is not a romantic, but when he does whip up something big…I always find a way to ruin it. Like the time he bought me a new car and had planned for it to be in our driveway after returning from holiday travel (big’ol bow and all), but instead I left him in Michigan and took Shea (2 months old!) to Chicago to have Christmas without him. OOPS.
For the record, it was all about the concept. I wanted SAFE holiday travel with our newborn and our car was WAY too stuffed, even with the deer rack on the back with the Tupperware bungee corded on (TRUE STORY).
So anyway, Mark was in India last week on work travel and was due back Sunday afternoon. After no communication on Friday evening and none on Saturday while I was attempting a FaceTime tutorial on how to use our snow blower (and instead shoveled our entire, rather large driveway), I ended up sending him a few nasty texts.
He ended up responding to say that he’d gotten on an earlier flight and was going to surprise me – he’d just landed in Chicago. Every time, you guys. I mess it up.
As it ends up, it was a good thing he got back when he did. Since Saturday evening (52 hours and counting…), I’ve been nauseated and had an upset stomach that’s somewhat tender to the touch. I spent much of Sunday in bed and even skipped my hockey game – that’s how you know I’m really down and out. My PCP isn’t quite sure what’s going on but next step is an abdominal ultrasound to look at my gallbladder. Ugh.
Needless to say, food has been of little interest to me…and I NEVER say that. I eat through the stomach flu. One of the few things that does sound palatable? Soup. And with the -17 degree weather, it’s timely to post this show stopper recipe. Joanna Gaines NAILED IT…BIG TIME with this recipe. My mother-in-law made it over Christmas and I was sure to make it soon after. Can’t get enough!
- ¾ cup all-purpose flour
- 1 tsp black pepper, divided
- 2½ lbs boneless, skinless chicken breasts, cut into ½-inch pieces
- 2 Tbsp unsalted butter
- ½ cup diced onion
- ½ cup diced celery
- 1 bay leaf
- 8 oz baby bella mushrooms, sliced
- ½ tsp salt
- 2 cloves garlic, minced
- ½ cup dry white wine
- 4 cups (32 oz) low-sodium chicken broth
- 2 (8.8 oz) pouches wild rice blend rice, microwaved according to pkg directions
- 1½ cups fat-free milk
- ½ cup half-and-half
- Add flour and ½ teaspoon pepper to a large bowl; whisk well. Add the diced chicken and toss to coat.
- In a large Dutch oven or heavy-bottomed pot, heat butter over medium-high heat. Once melted and hot, add the onion, celery, and bay leaf. Saute until vegetables are tender, about 5 minutes.
- Add the mushrooms and salt; stir and cook until mushrooms are tender, about 5 minutes. Add garlic and saute for 30-60 seconds or until fragrant.
- Add the chicken, discarding any excess flour. Cook, stirring occasionally, until chicken is lightly browned, about 4-5 minutes (does not need to be cooked through).
- Add wine and cook until evaporated, about 1-2 minutes. Stir in broth and bring to a simmer. Reduce heat to medium-low and allow to simmer gently for 10 minutes.
- Stir in the cooked rice, milk, and half-and-half. Simmer, stirring occasionally, for 20 minutes. Season with remaining ½ teaspoon pepper. Discard bay leaf and serve hot.
Weekly Menu: January 20th – 24th
- Sunday: leftovers
- Monday: tacos with pico de gallo and guacamole
- Tuesday: leftovers or clean out the freezer / I have book club
- Wednesday: spinach and artichoke twice baked potatoes with salmon
- Thursday: Lazy Veggie Lasagna from Skinny Taste One and Done