This is more of a comfort food dish – full of boneless chicken, baby bella mushrooms, some delicious spices, with a nice creamy sauce that I’ve served over a bit of rice. I love baby bella mushrooms, they taste so great in dishes like this – but you can substitute in any mushrooms that you enjoy.
1 pound skinless, boneless, chicken thighs
1/4 cup sweet rice flour
salt and pepper to taste
1/4 teaspoon paprika
2 tablespoons olive oil
2 tablespoons butter
1 pound sliced baby bella mushrooms
2 garlic cloves, minced
1 cup chicken broth (I use low sodium)
1 tablespoon dried rosemary
1/2 cup fresh grated Parmesean cheese
1/2 cup cream
*Cooked rice to package directions or other gluten free grain of choice for serving over.
In a small bowl combine the sweet rice flour, salt, pepper, and paprika. Dredge each piece of chicken on through the flour mix on both sides until lightly covered.
In a large skillet over medium high heat cook the chicken in the olive oil and butter. for 6-7 minutes on each side, until it’s becoming a golden brown.
Reduce the heat to medium and either remove the chicken from the pan or move the chicken to one side of the pan. Add the mushrooms and garlic. Sautee for about 2 minutes, then add in the chicken broth and rosemary. Free free to give a little bit of salt and pepper here again if you like. Add the chicken back to the pan or spread it evenly across the pan if you’ve left it in. Allow the chicken and mushrooms to simmer in the broth for about 10 minutes. If the chicken pieces aren’t fully covered you may want to flip them after 5 minutes.
Move a bit of the chicken and mushrooms to the side once again, and add in the cream and cheese. Carefully stir in well – and then move the chicken back to allow it to soak in the delicious cream and cheese. Allow to just heat the cream at this point – a couple of minutes will do.
Serve hot, over top rice in a bowl or another favorite gluten free grain. Makes 4 larger servings. Enjoy! Makes great leftovers for lunch the next day too.