by Debbie D.
Ingredients
3 T good quality butter
3 boneless, skinless chicken breasts, diced
1 leek, diced
1 large yellow onion, diced
4-5 stalks organic celery, diced (celery is one of the "Dirty Dozen" veggies that you will want to buy organic. i also REALLY like the celery in this dish, but if you dont like celery that much you can leave some of it out.)
5 or so big cloves of garlic (this is what really punches up the dish. add more if your cloves are small), pressed
a few good shakes of ground mustard
1 to 1 1/2 t ground rosemary
1 t or so dried marjoram
salt & pepper, to taste
frozen peas
grated cheese of your choice (i have used mild cheddar, and colby jack. both are good)
Directions
Melt your butter in a skillet over medium heat and sautee all the veggies except the peas until tender, then add the chicken. Once the chicken is cooked, add the herbs. I didn't really measure for this part, I just kind of added and tasted until i liked the taste.
Then add the frozen peas, cheese, and put a lid on top. Turn the heat to low and let it finish cooking until the peas are tender and the cheese is melted, 10-20 minutes.
I got roughly 5 lunch sized portions of of this recipe and I ate extra veggies if it didn't fill me up.