I've been wanting to do this for a while, but there have been a number of things sidetracking me and disrupting my kitchen activity lately. Now that things have calmed down, I can proceed with kitchen activities relatively unimpeded; since the weather is gray and yucky, I have an extra excuse to putter in the kitchen and do things like bake cookies. In the meantime, though, dinner:
3 chicken breasts cut into bite-size-ish pieces
1 tbsp peanut oil (or other, if you have allergies)
3 oz Pinot Grigio or other white whine (yes, I know it's misspelled)
2 tbsp lemon juice
2 tbsp coarse dijon mustard
1 tbsp unsalted butter
1 tsp flour
1/2 tsp spice blend (see below)
salt and pepper to taste
1 8 oz bag of shredded carrots and broccoli, or other shredded vegetables
Sautee the chicken over medium-high heat until it's cooked almost completely; season with salt and pepper. Whisk the wine, lemon juice, and mustard in a small bowl and use the liquid to deglaze the pan. Add flour, butter, and spices, and continue cooking until the chicken is cooked through and the sauce has thickened. Turn off the heat and add the vegetables, tossing to coat with the sauce. Put the lid back on the pan for about five minutes to let the vegetables steam.
Spice blend: Equal parts ground ginger, cinnamon, turmeric, black pepper, chimayo pepper, garlic powder, nutmeg, and pimenton dulce. Mix the spices together and store them in a jar. This goes pretty well with just about everything from fish to soup.