So one of my best friend’s was down this past weekend and she drinks white wine, while I typically drink sparkling or red. Needless to say I have a few bottles leftover and I have been cooking with them all week. I’ve made shrimp piccata and now I’m livening up a creamy chicken dish to serve over polenta – or you can eat it with the spinach or a side salad for a low-carb delight.
While I was at the store I realized they didn’t have any Gluten Free soup – so I had to make my own. I put 2 Tablespoons of butter, 1 Cup of Whole Milk and 3 Tablespoons of Gluten Free flour in a saucepan. I whisked over medium heat until cooked through. If yours is too thick, just add another tablespoon or two of milk to thin to desired consistency – or use any Gluten Free Cream of Mushroom Soup you can find on the aisles.
- 6 skinless boneless chicken breasts thin sliced
- 1/3 cup of Gluten Free flour
- 3 tablespoons EVOO
- 2 tablespoons of butter
- 1 (8 oz) container of sliced fresh mushrooms
- 1/2 cup of white wine (I prefer Chardonnay)
- 1 small can of Progresso cream of mushroom soup or base from above
- 1 Tablespoon corn starch (if needed)
- 1/2 cup whole milk
- 6 slices of Havarti cheese
- fresh parsley for garnish
- Salt and pepper to taste
Preheat oven to 350°F
Season chicken with salt and pepper on both sides, dredge lightly in flour to coat.
Swirl EVOO in saute or frying pan over medium-high heat and lightly brown chicken in batches on both sides. Do not over cook, only about 3 minutes per side. Transfer the chicken into a 9×13-inch baking dish.
Add butter to frying pan and let it melt. Add mushrooms, season with salt and pepper. Cook until golden brown.
Add white wine (I make sure to test the wine for poison before I cook with it) and cook for additional minute or two.
Add the Progresso cream of mushroom soup and milk and mix well. If sauce isn’t thick enough, add corn starch and stir. Pour sauce over chicken breasts & cover with foil (I forgot the foil and it was super moist and delicious anyway). Bake in oven for about 30 minutes.
After I put the chicken in the oven I used the same pan to heat up my spinach and polenta. I just drizzled a tiny bit of EVOO in the pan and sauteed the spinach with salt and pepper and put the pre-cooked polenta slices right along side. You only need to cook the spinach for about 3 minutes and flip the polenta once. Made clean up a cinch.
Remove from oven and top each piece of chicken with one slice of Havarti cheese. Place chicken back in oven uncovered and broil for 1-2 minutes. Top with chopped fresh parsley and serve over Gluten Free Pasta, Rice or Polenta. If you are eating low-carb just skip the starch and enjoy with a salad.
I honestly had to pat myself on the back after I made this dish – it turned out delish! Hope you enjoy. Easy, Cheap, Delicious!