- This topic has 0 replies, 1 voice, and was last updated May 27, 2019 at 7:36 pm by .
- May 27, 2019 at 7:36 pm #575924
6 tbs sifted sorghum flour
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried thyme leaves
1 1/2 lb boneless, skinless chicken breast, sliced into 3/4-inch strips
2 tbs garlic-infused olive oil, divided
1 red bell pepper, seeded and chopped
1/4 lb fennel bulb, chopped
4-oz can sliced mushrooms, drained
1 tbs Worcestershire sauce
2 cups reduced sodium chicken broth
1/2 cup lactose-free sour cream
1 tsp Dijon mustard
In a shallow dish, stir together the sorghum flour, salt, pepper, and thyme. Dredge the sliced chicken in the flour mixture.
In a large skillet with a tight-fitting lid, heat 1 tbs of the oil over medium heat until fragrant. Reserve 1/4 cup of the red pepper for a garnish and sauté the rest with the fennel for about five min. Transfer the sautéed vegetables to a medium bowl.
Measure the second tbs of oil into the middle of the skillet and roll the skillet to distribute it. Add the chicken to the skillet. Reserving the extra flour from the dredging dish. Brown the chicken on both sides, about 15 min. Scrape the bottom of the skillet with the spatula as the chicken is turned, so the crust is not lost.
Return the sautéed peppers and fennel to the pan. Add the mushrooms, Worcestershire sauce, and chicken broth. Cover the skillet, bring it up to a simmer, then adjust heat to simmer gently for 45 min. Add the extra flour mixture and simmer until the gravy is thickened, 2-3 min. Turn off the heat, stir in the sour cream and mustard, and serve immediately over rice, garnished with the extra chopped red pepper. Serves 6
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