After almost 3 years (has it really been that long?!) of writing StirItUp, it gets kind of hard to come up with new recipes. Recently, I made a vow to make a new meal at least once a week. Sure, I want to be able to post new recipes, but, more importantly, I think it is just good for my kids to try new things. Lately, because life has been so busy, I’ve become a creature of habit, making the same go-to diners over and over. And while that can get boring for everyone, it also makes my kids creatures of habit as well. When all of a sudden I have something new for them to try, they sniff at the dish skeptically and ask “what’s in it?”. My advice: keep introducing new foods, so they stay accustomed to trying new things.
I tried one new recipe this weekend and, truth be told, it wasn’t my favorite…or anyone else’s. Big bummer! You win some, you lose some. But then a reader (thanks Kara!) suggested I make this recipe. I made a few tweaks to adjust for dietary reasons, but, goodness, this meal was AMAZING if I do say so myself….
Oh my gosh, we all LOVED it!! You’ve gotta try it. Really! And I didn’t have much time to cook tonight, so it had to be quick and easy. I wanted to chop and saute onions (per the original recipe) but just didn’t have the time. And while there are a decent amount of directions below, don’t be intimidated. I promise it is quick and simple to make. And so worth it! I already can’t wait to make it again!
Tate decided it was dinner time and helped himself…
Two other quick tips for those interested. On Sunday’s, I typically cut up 3 pounds of chicken and put them in two separate containers so when it’s time to make dinner during the week, it not only saves me time, but also lowers the mental hurdle of having to prep chicken. Oh and I’m not sure if you have a ULU knife but next to my mandolin slicer and spiralizer, this is one of my favorite kitchen tools! For this recipe, I used it after I washed the mushrooms in the colander and then chopped them with my Ulu knife (while still in the colander) into smaller pieces. And then I did the same thing with the artichoke hearts when they were draining in the colander. It’s so worth the $10-20 (with chopping board and without)!
- 1.5 lb chicken breasts or thighs, cut into bite sized pieces
- 2 tsp sea salt
- 2 tsp white wine
- 4 garlic cloves, minced
- 1 tsp oregano
- 1/2 tsp thyme
- 1 can artichoke, chopped
- 1 package fresh mushroom, chopped
- 1/3 cup, sun-dried tomatoes
- 3 tbsp, capers
- 3 tbsp, grass fed butter (or ghee) for sauteing
- 1 tbsp coconut oil, for cooking chicken
- parley, garnish
- Cut chicken into bite sized pieces.
- Heat up large pan on medium high heat and add coconut oil.
- Add chicken and stir every few minutes.
- While the chicken is cooking, heat up another large pan and add about 1 tbsp of butter and half of the pack of mushrooms (if you add it all at once there will be too much liquid from the mushrooms and they won't brown).
- Once those turn brown, after about 8 or so minutes, add that to the pan of chicken.
- Then add another tbsp of butter and add your minced garlic. Then add the artichoke hearts (I chopped mine into smaller pieces) and let cook for about 5 minutes or until brown.
- Then add in the capers and sun-dried tomatoes so they can cook for a few more minutes and soak up the butter flavor. Then add to the chicken pan.
- Now add the last tbsp of butter and the other half of mushrooms, repeat cooking until brown. Add mushrooms to the chicken, add spices, stir well and enjoy!