Gluten Free Chicken with Portobellas

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How about a simple dish for those times when you are too tired/busy/stressed…shall I keep going? Here’s one for just those days: you’ll only need boneless Chicken Breasts or Thighs, a small Shallot ( or any onion if that’s not on hand), a couple of Portobella Mushrooms, a Garlic Clove., 2 tbl G-Free All Purpose Flour and some Chicken Broth. You always have Salt & Pepper, so less than half hour and you’re ready to eat. Make a plain rice or Gluten Free Pasta for underneath and tahdah!

Ingredients for 4. 2 tbls. Sweet Butter ( or Margarine or Earth Balance) 1 tbl. Extra Virgin Olive Oil. Several Boneless Chicken Breasts or Thighs. Slice breasts to 2 to 3 in pieces. Cut thighs in half. 1 Small Shallot. Sliced thin 1 Large Garlic Clove. Minced 2-3 Portobella Mushrooms, brush off any excess dirt, slice into strips. Salt & Pepper to taste. Don’t overdo the salt; the broth may already have salt in it. Pinch of Red Pepper Flakes. Not too much unless you like “heat”. 1 ½ cups Gluten Free Chicken Broth 2 Tbls Gluten Free All-Purpose Flour

Directions: This will take ½ hour to get on to the table! Slice all ingredients as specified In a large fry pan, over low heat, add the oil & place the butter, do not allow to burn, so watch it. When melted, place the shallot in and saute for a short time till translucent. Add the garlic to this, saute until fragrant- less than 1 minute. Add the chicken pieces and cook till golden on each side. Again, stay there so as not to burn. Remove to a plate and add the mushrooms, Leave any juices in the pan as you add the mushrooms.

Saute the mushrooms only for 2 minutes, stirring every 30 seconds or so. Add the Broth and combine with the Mushrooms. Add the Salt & Pepper to taste. And add the Red Pepper Flakes if you like this. When this broth is hot, spoon about 3 tbls. into a cup and add the flour to the cup. Make a paste with a spoon and then pour this into the pan. Stir to incorporate into the other ingredients. Replace the Chicken and turn to get everything covered in the sauce. Cover and simmer on low for only 10 minutes. Garnish with fresh Parsley Leaves if you like! Tahdah! Did I say quick dish? Serve over rice or a pasta…gluten free of course. Salad, and done!

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