Dairy and Gluten Free Chicken Stroganoff Recipe
Chicken stroganoff with mushrooms, made dairy free and gluten free...SO good.
Servings: 6
Calories: 192kcal
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
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