I’ve been a little less present on Bacon and Legs and HoboTrashcan as of lately. Over the holidays, my father-in-law became very ill. He passed last week. I’ve been with my family in Ohio, helping to take care of things. My father-in-law was a remarkable man with a super interesting life. I always knew of some of it, but I’ve really enjoyed learning more over the past few weeks.
My husband and two brothers-in-law are kind people who were raised by amazing parents. I love that there are things I can do to make the days slightly better for them. I’ve been doing a lot of cooking, running errands and helping out in any way I possibly can.
The problem is, I’m starting to get the creativity itch. Everything I’ve been cooking has been recipes my husband and his brothers pick out off my blog or something quick and easy because everyone is so busy. I needed to make something new and blog it. I was gettin’ antsy.
I had some time free on Sunday night, so I searched my father-in-law’s kitchen for anything I could throw together. I really lucked out; it turned out amazingly well. So, I present to you: Stir Crazy Chicken.
Stir Crazy Chicken: Coconut and Leek Chicken Tenders
1 lb boneless, skinless chicken tenders
6 cloves garlic, minced
3 tbsp olive oil
1 can light coconut milk
1 package Knorr leek soup mix
salt and pepper
Heat olive oil in a skillet over medium heat. Add garlic and cook about 2 minutes until fragrant and brown. Add in chicken. Cook about 5 minutes, each side, until browned and cooked through.
Remove chicken to a bowl. Whisk coconut milk and soup mix into the skillet. Bring to a boil (stirring frequently). Turn to low and return chicken to skillet. Simmer in sauce for about ten minutes.
Serve with wild rice and steamed carrots.