Gluten Free Chicken with Mushrooms in Lemon Sauce!
Want something that’s yummy yet not demanding lots of time, perhaps a weeknight dinner? Here’s a great dish whether you have loads of time or in a hurry: Chicken with Mushrooms in Lemon Sauce.
I used Chicken Tenders which are sliced in half, short-wise, and I love those because they remain moist and don’t dry out as some thicker boneless breasts tend to do. You can use Crimini mushrooms as I did, or the old standard, white button, no problem. Use the entire juice you can squeeze out of a large lemon, and ½ a shallot. Then you’re ready for your bows!!
1 to ½ lbs Chicken Tenderloins. Slice them in half on the short side. You can pound thin but pound only once on each or they break. They are “tender”.
¼ cup Canola Oil
Approx. 6 Crimini Mushrooms. Wash, pat dry, remove stems, slice thinly.
½ Shallot. Slice thinly
½ cup Gluten Free All-Purpose flour. Such as Bob’s Red Mill, King Arthur, etc. etc
6oz-8 oz. of G-Free Chicken Broth, possibly more if needed.
Juice of 1 large Lemon.
2-3 tbl Dry White Wine. Use a wine you’d drink, not a supermarket wine.
Salt & pepper to taste
Several Parsley Leaves, chopped
After cutting chicken, place on plastic wrap and pound ONLY once on each piece. They will break if too much is done.
Dredge them in the flour. No egg or milk, just dredge as is. Set side until all ingredients are prepped.
Slice other items and then heat oil on medium heat.
Add the meat and saute until light golden on each side. Takes only about 2 minutes on each side.
Remove to a plate and add the Mushrooms and Shallots together. Saute until soft.
Add the broth, lemon juice, wine and spices, combining well.
Re-position the Chicken into the skillet and gently combine into the vegetables.
Cover and on LOW heat, simmer for about 10 minutes, watching carefully so the liquid doesn’t evaporate. If it gets too low, add more broth and stir in to combine with the wine. Done! Enjoy!