Gluten Free Dairy Free Chicken with Mushroom Cream Sauce Recipe

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by Carol Kicinski on April 1, 2008

Many people who can’t tolerate gluten can’t tolerate dairy either. Like my famous sister the author of steamy chick-lit historical romance novels.

While I can tolerate dairy (thank God, I have enough problems as it is!) I wanted to experiment with some dairy free recipes so that I could properly entertain others who aren’t so lucky. There is nothing worse for your reputation than putting someone into an anaphylactic shock as a result of your wonderful home cooking!

I came up with this recipe for my sister whose creative efforts run more to the written word than the culinary. This dish is super easy and it took less than 15 minutes to prepare. It has a nice gourmet feel to it and most importantly contains nothing to cause an allergic reaction for her.

I am a firm believer in eating well regardless of food allergies. In fact I think it is even more important for us allergic ones to dine properly. Allergies do not have to be an excuse for dull, tasteless food.

Gluten Free Dairy Free Chicken with Mushroom Cream Sauce Recipe

Ingredients

4 six ounce boneless skinless chicken breast halves
2 -3 tablespoons olive oil – use divided
1 medium onion – chopped
2 cloves garlic – minced
8 ounces mixed wild mushrooms – cleaned and sliced
½ cup plus 2 tablespoons gluten free chicken broth – use divided
1 cup coconut milk
1 tablespoon fresh tarragon – finely chopped
1 tablespoon fresh thyme – finely chopped
Kosher or Sea Salt & pepper
2 tablespoons arrowroot or cornstarch
Additional tarragon or thyme for garnish – optional

Directions

Heat two large skillets over medium–high heat. Add enough olive oil to each pan to coat the bottom (between 1 and 1 ½ tablespoons).

Liberally season chicken breast with salt and pepper. Add to one skillet and cook for about 5 minutes on one side. Turn the heat down to medium, flip the chicken breasts over and cook the other side until browned on the outside and cooked through about 3-4 minutes. Remove to a plate to rest a few minutes while finishing the sauce.

In the other pan add the chopped onions. Turn heat down to medium low and cook until onions are soft and starting to caramelize, about 5 minutes. Add the chopped garlic and cook for 30 seconds. Add the mushrooms and cook for about 5 minutes until browned. Season with a good pinch of salt and pepper. Turn up the heat to medium high and add the ½ cup chicken broth. Cook for about 1 minute until the chicken broth has reduced by half. Add the coconut milk and heat through about 2 minutes. Add the chopped tarragon and thyme. Taste for seasoning and add more salt and pepper if needed.

Make a slurry by mixing the remaining 2 tablespoons of chicken stock with the arrowroot or cornstarch. Add to the sauce and cook for about 30 seconds until sauce thickens.

Slice the chicken breasts diagonally in about 1 inch slices and put on a platter. Spoon sauce over the chicken breasts. Garnish with fresh herbs if desired.

Servings

This Gluten Free Recipe Serves 4 People.

By the way, if you don’t have two large skillets or don’t want to dirty two up, cook the chicken then cover with foil on a plate to keep warm and just use the same skillet for the sauce. Just add a little more olive oil to the pan and continue as above.

Ready for dessert?

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“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes - I can now have my desserts.” – F.R.

Need a quick meal?

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Categories:    Main Dishes
  • Nick

    That sauce looks to die for, but where is the orange color coming from? Whenever I see a recipe for coconut milk I always use vanilla soy milk because I always have it on hand, and it works very well as a substitute (also dairy free).

    I’ll have to dig through your blog to find those random facts of which you speak….

    - The Peanut Butter Boy

  • Peter G

    Great sauce for the chicken Carol. And beautifully presented as always.

  • Helen

    That’s great Carol. Even though I am not intolerant myself, I love reading your blog and your ideas. It looks delicious.

  • Carrie

    This is great Carol!! I’ve been trying to learn how to cook without using dairy as well, for just the same reason — so I can cook for people who have an allergy or intolerance to dairy! This looks like a fabulous dish! The coconut milk is genius!! I never would have thought to use it in a non-sweet dish. This gives me a lot of ideas! Thanks gal!!

  • The Good Eatah

    Oh my. That looks amazing! Thank you for making it dairy free — now I have a go-to dairy free chicken dish.

    I love your blog, btw — such beautiful photos :)

  • Jessy and her dog Winnie

    That looks delicious! I’m always looking for new and interesting chicken recipes!

  • Maryann

    Hi Carol!
    What a pretty blog you have here! Those Ricotta-Lemon pancakes look delicious.
    Thanks for stopping by my site. Don’t be a stranger! :)

  • Cynthia

    I have been emailing your website to everyone I know that is gluten-intolerant :)

  • JennDZ – The Leftover Queen

    This looks really good!I love coconut milk these days – such a handy thing!

  • Gluten Free Steve

    This looks quite tasty. I’d add some steamed rice (always need rice for sauce!) and I’d be happy.

  • Gina-Marie

    I cooked this for some girlfriends (one who follows a gluten free diet and the other a dairy free diet). They were so impressed with the chicken and sauce they have asked for a copy of the recipe.

    I served the chicken with roasted veg, brocolli and asparagus.

  • LOUISE BRATTEN

    THANK YOU BUNCHES FOR ALL YOUR GREAT RECIPES — WE LOVED EACH AND EVERY ONE WE TRIED!

    • http://www.simplygluten-free.com Carol Kicinski

      Oh, thank you so much Louise!

  • Rebecca

    This looks delicious! Can you tell me if you used a canned coconut milk or coconut milk from a box? The canned is always thicker/creamier and the boxed is more like dairy milk consistency, but I bet you could use either. Just curious! Thanks!

    • http://www.simplygluten-free.com Carol Kicinski

      Thanks Rebecca – I used the canned variety. In fact I always use canned when I bake gluten and dairy free so I am not sure about the boxed variety. I love the thick, creamy consistency that even the light canned coconut milk has. Enjoy!

  • Mila

    What can I use instead of chicken broth?

    • CarolKicinski

      You can use any kind of broth but I would suggest vegetable broth. Enjoy.

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