Chicken Stroganoff (GF)

 

Chicken Stroganoff (GF)

(4 servings)

Ingredients:

12-16 oz. Boneless Chicken

¾ cup Heavy Cream

3 tbsp. Cream Cheese, room temperature

2 tbsp. Unsalted Butter

¼ cup Onion, finely chopped

4 oz. White Mushrooms, halved

2-3 cloves Fresh Garlic, minced

2 tbsp. Ketchup

2 tsp. Yellow Mustard

1 tbsp. Gluten-Free Flour

to taste Salt and Black Pepper

½ cup Green Bell Pepper, finely chopped

Directions:

Start by cubing chicken into ½ inch cubes, season with salt and pepper before setting aside.  In a small bowl, mix heavy cream and creamed cheese together until smooth.  Set aside.  In a large skillet over medium heat, warm 1 tbsp. butter and add onions.  Cook until softened and lightly browned.  Add mushrooms and cook until tender.  Remove onions and mushrooms from pan and set aside.  Add remaining butter and warm.  Now add chicken and garlic, cooking 4-5 minutes or until lightly browned.  Cover pan and continue cooking 2-3 minutes or until chicken is tender.  Now add back the onion mixture and mix in ketchup and mustard.  Cook 2-3 minutes before adding the flour (GF).  Blend in well and remove from heat.  Let cool a couple of minutes and then add heavy cream mixture.  Stir continuously until well combined.  Season with salt and pepper to taste.  Return to heat and add green pepper.  Lower heat to medium-low and cook stirring until just before it comes to a boil.  Remove to a serving dish.  Serve this over rice or gluten-free pasta.

Notes:              This recipe can be easily doubled for a larger group.

Notes:              The boneless chicken can be breast or thighs.  Cooking time may vary a little based on which one you use in the recipe.

Ideas for Future Efforts

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