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Dairy and Gluten Free Chicken Stroganoff

 

IDEA

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

 

Ingredients

 

1 pound chicken breast meat cut into small 1 inch cubes
2 tablespoons olive oil,
8 ounces sliced mushrooms (fresh or canned)
1 medium onion (chopped into small pieces),
½ cup of oat flour,

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

 

Directions

Cut chicken into bite sized pieces, about 1 in cubed.

 

 

Heat 2 tablespoons of oil in a large skillet. Add the onions and cook until the onions are tender and clear.

 

 

 

 

 

Place the flour, freshly ground pepper and garlic salt in a bowl. Dredge the chicken tenders in the flour mixture to coat all sides.

 

 

 

 

 

 

 

 

Put the chicken pieces in with the onions and oil. (You may have to add a little more oil if too much gets adsorbed by the flour coating.)

 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.

 

 

 

 

 

 

 

 

And pour over the chicken, onions and fresh mushrooms in the skillet. Stir to mix well. Reduce heat to simmer. Mix in the canned mushrooms now.

 

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.

 

Tags: chicken, coconut milk, dairy free, gluten, gluten free, stroganoff

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