The Hubs' work schedule is killing me. At least, it's killing my creativity in the kitchen. It's hard to cook for someone who's not really looking forward to a whole dinner at what to him is breakfast time.
Now, don't get me wrong, we love breakfast around here. Love it enough to have it more than once a day. But not every day. It's been a bit of a struggle trying to find the right balance. He says he doesn't mind having dinner for breakfast, but well, you know, it's kind of awkward. I end up not wanting to cook at all, because, let's face it, who wants to cook for people who won't appreciate it?
Anyway, that's how this chicken dinner came about. I had a meltdown/fit, yelling about how my creativity is being stifled, and I just wanted to cook something, anything!
And so I did.
I seasoned 2 boneless/skinless chicken breasts with salt, pepper, and Adobo seasoning, rolled them in a bit of flour, and fried 'em up in an iron skillet with a bit of oil. When I thought they were about done, I removed them to a plate, and stirred in about 1 tbsp of flour. Then I added about 4ozs of cream cheese and several splashes of milk, just to keep the sauce on the loose side. I added a small can of diced green chilies, salt, pepper, and Adobo seasoning, and stirred and stirred until the cream cheese melted into a lovely creamy sauce.
For the rice, I threw a handful or two of frozen corn on top of the steaming rice, while it was still cooking. Then I seasoned it with salt, pepper, and Adobo, and a couple of splashes of OO.
This was really good, and didn't take long at all to throw together.
What I would like to do next time is add more chilies, maybe a diced Anaheim pepper, and some black beans for color. And maybe substitute chicken broth for some of the milk, and keep the sauce a bit more loose than what it came out as. The flavor was spot on, but the thickness needs some work.
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