Gluten Free Creamy Mushroom Chicken Recipes

GLUTEN-FREE CREAMY MUSHROOM CHICKEN

Steps:

• Season chicken with salt and pepper; set aside. In 12-inch nonstick skillet, melt butter over medium heat. Add mushrooms to butter; cook 5 minutes, stirring frequently, until beginning to brown. Remove from skillet; reserve.
• In same skillet, add seasoned chicken. Cook uncovered 8 to 12 minutes, turning once, until light golden brown; stir in reserved mushrooms and the soup. Reduce heat; cover and simmer 15 minutes, stirring occasionally, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to serving platter; keep warm.
• Stir sour cream and paprika into mushroom mixture. Heat through (do not boil). Pour mushroom mixture over chicken on platter; serve with hot rice.

CREAMY MUSHROOM CHICKEN

Steps:

• Heat olive oil in a large frying pan.
• Season chicken breasts generously on both sides with salt and pepper then place in the frying pan. Cook until golden brown on both sides and cooked through. Remove from the pan and set aside.
• Melt the butter in the pan then add the mushrooms. Cook until golden brown all over.
• Add the garlic and herbs and allow to cook for 30 seconds before adding the cream.
• Add lemon juice, salt and pepper to taste and allow to come to a simmer. Simmer 5 minutes then add the chicken breasts back to the sauce. Simmer for another 5 minutes until the sauce has thickened and can coat the back of a spoon.
• Sprinkle over chopped parsley (optional) and serve.

GLUTEN FREE CREAM OF MUSHROOM SOUP RECIPE

Steps:

• Melt butter in a 3-quart saucepan over medium heat until fragrant and bubbly. Add mushrooms, peppers, onions, and cook, stirring occasionally until tender, about 5 minutes.
• Stir in gluten free flour and cook for 1 minute. Cooking the flour keeps your soup from tasting like raw flour.
• Turn off the flame and whisk the milk in. Turn the flame back on and cook, whisking, until the soup comes to a boil and is thickened, about 10 minutes. The mixture will thicken as it heats. Just keep stirring over medium low heat. Make sure to scrape the bottom of the pot so the flour doesn't stick.
• Add parsley, and season with salt and pepper.
• Serve garnished with parsley and shredded cheese if you like. Or save in your fridge to use as an ingredient in a casserole or skillet meal.

GLUTEN-FREE CREAM OF CHICKEN SOUP

Steps:

• In a medium saucepan, melt butter over medium-high heat.
• Add in the flour and whisk until combined.
• Add in the chicken stock and milk, whisk 1-2 minutes.
• Season with salt, pepper, garlic powder, and onion powder.
• Bring to a simmer and cook until thickened about 3-5 minutes.
• Add in the cooked chicken.
• Remove from heat and cool completely.
• Store in an airtight container in the fridge.

CREAMY CHICKEN MUSHROOM IN WHITE SAUCE

Steps:

• Season the chicken breasts on both sides with sea salt and fresh ground black pepper.
• Heat oil in a large skillet* over medium heat, and brown the chicken, for about 2-3 minutes on each side (at this point, the chicken will not be fully cooked as we will continue to do so, later on, with sauce). Set aside on a plate.
• In the same preheated pan, add the onions, garlic, sun-dried tomatoes and mushrooms, and sauté for about 5 minutes.
• Take half of the thyme sprigs, pull the leaves off of the stems and add them to the pan. Pour in the chicken stock and bring to the boil.
• Mix well with a wooden spoon*, scraping any brown bits left on the pan's bottom.
• Stir in the heavy cream and reduce the heat. Once simmering, return the chicken to the pan, nestling it into the sauce.
• Reduce the heat to a simmer and cook for additional 8-10 minutes, or until the chicken is cooked through and the sauce has thickened.
• Garnish with the remaining thyme.

CREAMY MUSHROOM PASTA (GLUTEN-FREE AND DAIRY-FREE)

Steps:

• Heat a saute pan over medium-low heat and add ghee. Once the ghee is melted, add the sliced shallots and cook until soft and translucent, about 3-4 minutes.
• Turn the pan up to medium-high heat and spray with avocado oil spray. Add the mixed mushrooms and sauté until brown, about 5-7 minutes. Season with salt and freshly ground black pepper.
• Turn the heat down to medium and add the chopped garlic and thyme sprigs. If the pan is dry, spray with more avocado oil spray.
• Add white wine and turn the heat to low and simmer. Once the wine has reduced add the cashew milk, vegetable stock and mushroom powder (if using). Season with salt and freshly ground black pepper. Allow the sauce to simmer and until thickened and creamy. About 2-3 minutes.
• While the sauce is simmering, cook the pasta until 2 minutes shy of al dente (it will still have a bite). Don't worry the pasta will continue to cook in the sauce.
• Add the pasta directly to sauce and ¼ cup of pasta water to help loosen the sauce. If the sauce is still a little tight you can add another ¼ cup of pasta water at a time.
• Simmer the pasta and the sauce together for 2-3 minutes until the pasta is al dente and the sauce is reduced and creamy. Season with salt and freshly ground black pepper
• If you're not dairy free, add the parmesan cheese. Finish with basil and enjoy!

GLUTEN-FREE CREAM OF MUSHROOM SOUP

Steps:

• Gather the ingredients.
• Sauté mushrooms, onions, and garlic with butter in a 3-quart saucepan over medium heat for about 3 minutes.
• Sprinkle gluten-free sweet rice flour over vegetables and stir to blend the rice flour into the mixture. Continue to cook vegetables with sweet rice flour while stirring for 2 minutes.
• Gradually stir in gluten-free chicken broth and stir to blend.
• Add cream or milk and continue to cook over medium heat until soup thickens.
• Season with salt and pepper to taste. Sprinkle basil over the top, if using, and serve. Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.