This gluten-free chicken stroganoff doesn't contain dairy, either, and it is the best-tasting comfort food I've had in a while. It's so delicious!
This is a variation of one of my favorite wintertime recipes. This stroganoff recipe 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.
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?
Gluten-Free Chicken Stroganoff Recipe
Serve over your favorite rice. Add steamed broccoli, green beans, or a good, green salad. And voila, a quick and easy meal.
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
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Cut chicken into bite sized pieces, about 1 in cubed.
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Heat 2 tablespoons of oil in a large skillet.
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Add the onions and cook until the onions are tender and clear.
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Place the flour, freshly ground pepper and garlic salt in a bowl.
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Dredge the chicken tenders in the flour mixture to coat all sides.
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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.)
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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.)
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Continue to cook until chicken is brown on all sides.
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Mix the coconut milk, Worcestershire sauce, Tabasco and catsup.
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Pour the sauce over the chicken mixture in the skillet.
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Stir to mix well.
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Reduce heat to simmer.
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If using canned mushrooms, mix in the canned mushrooms, including juice, now.
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Cover and continue simmering for about 30 minutes stirring often.
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If the sauce gets too thick, add a little white wine.
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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.
Dairy and Gluten Free Chicken Stroganoff Recipe
Chicken stroganoff with mushrooms, made dairy free and gluten free...SO good.
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.
Nutrition (may vary depending on ingredients and amounts used)
Calories: 192kcal | Carbohydrates: 14g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 475mg | Potassium: 506mg | Fiber: 2g | Sugar: 5g | Vitamin A: 82IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg
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