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Chicken in Creamy Mushroom Sauce

July 20, 2014 by Maggie Jones 2 Comments

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Gluten Free Chicken Breast in creamy Mushroom Sauce

This is a gluten-free version of one of our all-time favorite recipes.  This creamy, herby dish is perfect for hectic schedules: it takes only about a half hour and uses just one dish.  Steam some veggies while the chicken is cooking and you have a delicious, super healthy dinner that clocks in at under 250 calories leaving plenty of room in the calorie budget for an extra glass of wine.

Chicken Breast in Creamy Gluten-Free Mushroom Sauce

Substitute 1/2 tbs dried thyme if you don’t have any fresh and it will still be fantastic.  Because this version uses cornstarch for thickening instead of flour, the sauce will be a bit thinner the next day in the unlikely event you have leftovers.

Mushroom Dijon Chicken

We love this served with asparagus or green beans but it would also be great over rice if you’re looking for something heavier.

Gluten-Free Chicken in Creamy Mushroom Sauce Recipe

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Calories per serving: 211

Fat per serving: 3.9

Gluten-Free Chicken in Creamy Mushroom Sauce Recipe

Ingredients

  • olive oil spray
  • 1 lb boneless, skinless chicken breasts, cut into strips
  • salt and pepper to taste
  • 1 medium onion, diced
  • 2-3 cloves garlic, minced
  • 1 lb mushrooms
  • 1 tbs cornstarch
  • 1/2 c dry white wine
  • 1 c low-sodium, fat-free chicken broth
  • 1 tbs fresh thyme leaves, chopped
  • 1 tbs Dijon mustard
  • 2 tbs flat leaf parsley, chopped (optional)

Instructions

Whisk cornstarch into 1/2 c chicken broth and set aside.

Heat olive oil in a large pan over medium heat. Season chicken breasts with salt and pepper and cook until browned, about 5 minutes per side. Remove chicken to a plate.

Spray pan with additional olive oil and add onions. Saute, stirring and scraping up brown bits, until translucent, about 5 minutes. Add garlic and mushrooms and continue cooking until mushrooms have released their juices, about 5 minutes. Deglaze with a small amount of wine if the fond begins to darken too much.

Add remaining wine, broth, thyme, and mustard and bring to a boil. Return the chicken breasts to the pan and simmer, uncovered, until chicken is cooked through, about 10 minutes. Stir in cornstarch mixture and boil, stirring, until sauce is thickened.

Serve chicken with sauce and garnish with parsley.

Nutritional Information

Calories 211 / Total Fat 3.9g / Trans Fat 0.0g / Cholesterol 73mg / Sodium 301mg / Potassium 900mg / Total Carbohydrates 10.0g / Dietary Fiber 2.2g / Sugars 3.4g / Protein 29.4g
Weight Watchers Points: 4 / PointsPlus: 5

3.1
https://www.homesweetjones.com/2014/07/gluten-free-chicken-creamy-mushrooms/

 

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Filed Under: Entrees: Chicken and Poultry, Recipes Tagged With: 40 Minutes or Less, Cheap Eats, Gluten Free, Low Calorie, Low Fat

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Comments

  1. Aaron says

    April 21, 2020 at 7:17 pm

    Fabulous recipe but if you don’t want the dish to taste like Thyme with some chicken in it, use WAY less than called for…it completely hijacked the flavors of the dish.

    Reply

Trackbacks

  1. Chicken in Creamy Mushroom Sauce (gluten free, dairy free, refined sugar free) | Cooked Well says:
    March 7, 2015 at 5:14 pm

    […] This creamy, herby dish is perfect if you don’t have much time on your hands: it takes only about a half hour and uses just one dish. Steam some veggies while the chicken is cooking and you’ll have a delicious, healthy dinner on your plate! Recipe and photo from Maggie at Home Sweet Jones. […]

    Reply

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