We are well into the new year and the time has come to bring forth some of those new year resolutions. It is rare that any one really wants to admit they are a lousy cook. Most folks just fade into the background and continue to live their life eating out or purchasing foods from the local food court at the grocery. The fact is it’s really great to know even a few simple recipes you can pull together in a moments notice.

This year if you lack cooking skills make a commitment to learn how to cook a few basic dishes.  Free yourself from the financial obligation associated with eating out every night and consuming boat loads of processed, sodium filled foods from restaurants who could really care less about health and healthy choices.

How should you start? Ask yourself what you really like to eat and what you really want to learn to cook. I am not from the old school of thought that say learn the basics first, boiling water, scrambling an egg or making French Toast. I am a true believer that if you are ever going to really gain any enjoyment from cooking you need to start with food you love, food you adore and can’t live without.

If you love chocolate truffles, learn to make them. If you love a Micky D’s salad, learn to make a salad with the same ingredients and dress. This is a great motivator and one sure fire way to peak your interest. If there were one thing you would love to learn how to make, what would it be? I’d love to hear from you!

Smothered Chicken Recipe
Serves 4

Ingredients

• 2 tablespoons canola oil
• 4 large chicken breast (cut into 1 1/2 inch strips)
• Salt and freshly ground black pepper
• 2 cloves minced garlic
• 1/4 medium onion, thinly sliced, about 1 cup
• 1/4 cup thinly sliced, sweet peppers
• 1/2 cup sweet green peas
• 2 tablespoons corn starch
• 1 tablespoon organic chicken base
• 2 to 3-1/2 cups hot chicken broth (homemade or low-sodium) Start with 2 cups and gradually add more if needed.

Directions

1. Clean chicken breast by rinsing under cold running water and removing any fat.
2. Pat chicken pieces dry with paper towels.
3. Season your chicken breast strips by lightly sprinkling each piece with salt and pepper. Set aside.
4. In a large deep skillet or Dutch oven heat canola oil over low heat until hot, about 4 to 5 minutes.
5. Place chicken in hot canola oil and over medium low heat, sauté chicken until lightly golden turning frequently.
6. Remove chicken from skillet and drain.
7. Next add vegetables consisting of garlic, yellow, green peas and peppers to skillet, cook and stir until slightly browned.
8. Remove skillet from heat.
9. In a medium bowl, combine corn starch, chicken base and chicken broth. Using a wire whisk stir until mixture is smooth.
10. Return skillet with vegetables to stove and add corn starch mixture.
11. Over medium heat, cook and stir with wire whisk until gravy begins to boil and thicken. If necessary add more broth if gravy is too thick.
12. Return browned chicken strips to skillet, reduce heat to low, cover skillet with lid and simmer for 20-25 minutes, stirring gravy and turning chicken until done.
13. As a serving suggestion, serve your smothered chicken over a bed of cooked white rice and corn bread. A tossed green salad is also a perfect accompaniment.