Dairy and Gluten Free Chicken Stroganoff, the best comfort food. And done in less than an hour. So delicious!
Easy peasy. Dairy free gluten free chicken stroganoff.
Dairy and Gluten Free Chicken Stroganoff
This is a variation of one of my favorite wintertime recipes: Momma Betty's 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 Thai Kitchen Organic Coconut Milk. And to make it gluten free I used Bob's Red Mill Gluten Free Oat Flour.
Step-by-Step Visual
Serve over your favorite rice. Add steamed broccoli, green beans, or a good, green salad. And voila, a quick and easy meal.
The needed ingredients to make Stroganoff.
Fry the onions.
Coat the chicken.
Sauté the chicken.
Add the canned mushrooms.
What You Need
For this recipe what you really need are knives, two cutting boards (one for veggies and one for meat), measuring cups and spoons, and a good skillet. But what you really want is a great set of dinnerware and a terrific espresso machine, right?
Dairy and Gluten Free Chicken Stroganoff Recipe
Author: Recipe Idea Shop
Ingredients
- 1 pound chicken breast cubes cut into small 1 inch
- 2 tablespoons olive oil
- 8 ounces sliced mushrooms fresh or canned
- 1 medium onion chopped into small pieces, about a cup
- ½ cup gluten free flour
- 1 teaspoon freshly ground pepper
- ½ teaspoon garlic salt
- 1 13.5 oz can coconut milk full fat
- 2 tablespoons Worcestershire Sauce
- 6 to 8 drops Tabasco Original Sauce
- ¼ cup catsup
Instructions
- 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. (If using canned mushrooms, add them later.)
- Continue to cook until chicken is brown on all sides.
- Mix the coconut milk, Worcestershire sauce, Tabasco and catsup.
- Pour the sauce over the chicken mixture in the skillet.
- Stir to mix well.
- Reduce heat to simmer.
- If using canned mushrooms, mix in the canned mushrooms, including juice, now.
- Cover and continue simmering for about 30 minutes stirring often.
- If the sauce gets too thick, add a little white wine.
- Serve over jasmine rice and it’s not only dairy free but gluten free, too. Or serve over gluten free or regular egg noodles. Yum.
More Chicken Recipes You'll Love
- Baked Chicken Breast With Stuffing
- Easy Oven Roasted Spatchcocked Chicken
- Croatian Grilled Chicken Breasts
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.