Gluten Free Dairy Free Chicken with Mushroom Cream Sauce Recipe
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.
- 4 (6 ounce) boneless and skinless chicken breast halves
- 2 tablespoons olive oil – use divided
- 1 medium onion – chopped
- 2 cloves garlic - minced
- 8 ounces mixed wild mushrooms – cleaned and sliced
- ½ cup 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
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 breasts 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.
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.
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