The wedding countdown is nearly in the under-a-month range. Although I assumed given my extremely high-strung nature that I would be in panic mode, I’ve been Zen Bride (with a couple of exceptions, thanks friends and family) throughout the whole wedding process. Having the most laid-back parents and future in-laws really helps the process, but I really am surprised that I haven’t collapsed into a mascara-streaked, cookie-dough-binging little diva about minutia like color schemes. I am so excited about my marriage and my wedding sounds like a wonderful, fun day, but really nothing to get all bent out of shape over.
The only exception to my unanticipated tranquility during my last month as a single girl has been my house. I don’t know why I am having such a “nesting fit,” as I’ve taken to describing it, but I’m almost out of control. Every little home repair task that I managed to put off for the last year since I’ve owned my fixer-upper is now driving me crazy. I have scheduled more people to do more services in my house during the last month and I have during the last ten months combined! I want my house to be in tip-top shape when it officially becomes “our house.” Everything. Must. Be. Perfect. If you’ve seen my house, you’ll realize that this is an unattainable goal. Mops has a higher chance of getting into Harvard than I do of “finishing” my house, and Mops has a wonky eye and is a terrible speller:
Although it sounds like I’ve completely lost it (and perhaps I have, the jury is out), the one positive from this whole insanity is the fact that I’ve been making home-cooked dinners much more often. I want my kitchen in good working order and I want to serve great meals out of it. I’ve almost entirely lost the desire to go out to eat. I want to stay at home, make the kitchen sparkle, and serve fantastic meals. I suppose if this list is the extent of my wedding stress, I can feel pretty good about myself, right?
Chicken with Fresh Mozzarella, Tomatoes & Artichoke in an Italian Mustard Pan Sauce
You Will Need:
- 2 pounds chicken breast (I used boneless, but with skin)
- 1/2 vidalia onion, cut into slices (longways, like an apple)
- 1 tbsp. olive oil
- 1 tbsp. minced fresh garlic
- 3 Roma tomatoes, chopped
- 1 cup quartered, marinated artichoke hearts, coarsely chopped
- 1/2 tsp. each salt, black pepper, dried parsley, oregano, basil, and crushed red pepper
- 1 tbsp. Dijon mustard
- 1/3 cup dry white wine
- 1/3 cup feta cheese
- 1 tbsp. lemon juice
- 3 diced pepperoncini peppers
- 8 ounces fresh mozzarella
- In a large skillet on medium-high heat, saute onion, garlic and olive oil for a couple of minutes until the pan becomes fragrant, then add in the chicken and herbs.
- Cook for ten to fifteen minutes or so (depending on the thickness of the chicken breasts), until the outsides are beginning to look cooked.
- Stir in mustard, wine, lemon juice, pepperoncini peppers, tomato, and artichoke hearts.
- Cook for five minutes or so, until chicken is cooked through.
- Add in feta and mozzarella and cook for just a couple of minutes, until your cheeses are melted.
- Serve hot as is (if you’re trying to watch carbs) or over pasta.