You can get pretty bored with the same old Chicken dishes…your family may moan when they see the same thing time after time.
And having this restriction of following a completely gluten-free diet certainly may become bland or boring.
Here’s a change, if you like, something for the boneless chicken breast and those crimini mushrooms that looked appealing in the market. (This is even do-able with plain white mushrooms, not to worry.) Please let me know how this looks or write after you’ve given it a try. The alcohol in the wine cooks off, so don’t stress about that. Only flavor is left behind to enjoy!
3 or 4 Boneless Chicken Breasts- if thick, slice horizontally for a thinner cut Gluten Free Flour for dredging ( A blend like Bob’s Red Mill or King Arthur All Purpose works. Or use any of the flour you may have that’s G-F., such as Rice Flour, Potato Flour, etc.) 1/3 cup Extra Virgin Olive Oil 2 Tbsp Butter ( Or butter substitute if dairy-free) plus 2 Tbsp for later. 4 or 5 Crimini (Baby Portobello) Mushrooms ( or Plain White) Sliced. 1 medium size Shallot-sliced thin 1 Garlic Clove-diced ½ cup White Wine- Use a good wine that you’d drink, not a supermarket cooking wine) ¼ to ½ cup Gluten-Free Chicken Broth
OK, this is pretty easy, so don’t let the thought of preparing a dish with wine scare you.
First, if the chicken breasts are thick, then very carefully slice them horizontally into what will be two slices from that one.
Using plastic wrap underneath them, place the cutlets in a single layer, and then cover with a 2nd sheet of plastic wrap. Using a pounding tool, or anything with a flat surface, pound them slightly to result in a slice of about ¼ in. thick.
Place the flour on a large plate and spread out to cover the plate, and dredge the cutlets, one by one, coating both sides with the flour. Put aside after each is done.
Now, using a large skillet, ( I used non-stick) heat the EVOO and butter both together. Combine with a wooden spoon until well blended. Heat over a moderate heat, and when hot, brown the chicken slices a few at a time, until golden. They are not to brown, but remain golden. You can lower the heat if this is browning. Since they’re thin, you’ll do each side for approx. 2-3 minutes. Just keep an eye on them.
Remove to a plate when done, but keep any & all residue that’s left in the skillet. That’s flavor, baby!
Place the sliced mushrooms in this and saute until soft. Add the shallots and cook just until transparent. Combine with the mushrooms, add Salt & Pepper to taste.
Add the Gluten-Free Broth and White Wine and stir to combine. Add 2 tbsp more butter and then replace the Cutlets that were set aside.
Simmer on a LOW heat, as the alcohol cooks off, stirring and watching not to stick to bottom. This last step will take approximately 5-6 minutes.
When plating, pour the gravy that’s formed over the top, with the mushrooms and serve. If you’re feeling a bit “elegant” garnish with a sprig or two of fresh Parsley. Again, let me know how it turned out!