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Ingredients
- About 4 TB Olive Oil for browning the chicken
- 3 TB of Bob Red Mills All Purpose Gluten Free Flour
- Dash of Lea & Perrin’s Worcestershire sauce
- Pacific gluten-free chicken stock
- Two TB real butter
- Half and Half
- White wine about 1 / 4 cup
- Crimini mushrooms. I use about 15 or so sliced. These mushrooms have so much flavor!
- clove Rosemary lemon thyme, lemon zest and juice from one lemon, kosher salt, garlic pepper,garlic, dash cinnamon, nutmeg, Cheyenne pepper, and cumin.
- Half and Half
- White wine about 1 / 4 cup
- Crimini mushrooms. I use about 15 or so sliced. These mushrooms have so much flavor!
- clove Rosemary lemon thyme, lemon zest and juice from one lemon, kosher salt, garlic pepper,garlic, dash cinnamon, nutmeg, Cheyenne pepper, and cumin.
Ingredients
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Instructions
- I make a rue in a cup with the flour, Worsh sauce, and some chicken stock. Stir it until the lumps are gone.
- Salt and pepper the chicken pieces and brown in olive oil. Add in garlic, spices, and herbs and allow them to soak into the chicken for a minute or two. Remove the chicken and place in a baking dish.
- Glaze the pan with the wine, add butter to the pan, and the mushrooms. Add the lemon and zest. Cook the mushrooms for a few minutes and then add in the chicken stock. Add the rue mixture for thickening and keep adding as much chicken stock as necessary until you have the desired thickness. Add in some half and half. I eyeball everything! Sorry guys, it’s how If experiment and learn! Haha! Just get it to the desired thickness you want by adding a little at a time. Make it fun! Salt and pepper to your liking!
- Pour the sauce over the chicken and bake on 350 for about 35 minutes!
Recipe Notes
This is delicious! Your family will love it better than Campbell’s Mushroom soup that’s for sure!
Enjoy the Journey!
Sue Seward
Gluten Free Lady
Gluten Free Lady www.glutenfreelady.com
