Dairy and Gluten Free Chicken Stroganoff
This is a variation of one of my favorite winter time recipes: Beef Stroganoff. But this one uses boneless chicken breast meat cut into bite sized pieces which cook faster than the beef version. Instead of sour cream I used coconut milk. And to make it gluten free I used oat flour.
Serve over your favorite rice. Add steamed broccoli, green beans or a good, green salad. And voila, a quick and easy meal.
Dairy Free Chicken Stroganoff
Serves 4 to 6
1 teaspoon freshly ground pepper,
½ teaspoon garlic salt,
one 13.5 oz can of coconut milk,
2 tablespoons Worcestershire sauce,
6 to 8 drops of Tabasco,
¼ cup catsup ,
Hot cooked rice
If you are adding fresh mushrooms toss them into the skillet just as the chicken browns on one side. Continue to cook until chicken is brown on all sides.
When using canned mushrooms drain them reserving the liquid and add them after the sauce starts to simmer.
Mix the coconut milk, Worcestershire sauce, Tabasco and catsup.
Cover and continue simmering for about 30 minutes stirring often. If the sauce gets too thick, add the some of the reserved mushroom liquid or a little white wine.
Serve over jasmine rice and it’s not only dairy free but gluten free, too.