Grilled Chicken Breasts With Portobello Mushroom Sauce.

This recipe can be done in under 30 minutes, but tastes likes its been cooking all day. It is not only hearty, earthy, and rich in flavor but also budget friendly. 

Step 1: Cook Chicken Breasts On The Stove-Top

  • 4 chicken breasts
  • 2 T. ground rosemary 
  • 2 T. EVOO
  • 1 T. Butter
  • S&P to taste

Heat a large saucepan to medium high heat and add EVOO and butter. Meanwhile, season Chicken breasts with rosemary and S&P. Add chicken to sauce pan when oil is hot. Be careful, because to oil may jump out of the pan! Cook chicken on both sides for about 6 minutes. Remove chicken from pan and set aside.

Step 2: Make the Mushroom Sauce

  • ¼ lb of pancetta, cubed
  • 3 large portobello mushroom caps, thinly sliced
  • 1 tsp. onion powder
  • 2 cloves of garlic, minced
  • 1 T. rice flour
  • 1 cup of dry red wine 

In the same pan that the chicken breasts were cooked in, add pancetta and cook until golden brown. Next, add mushrooms, onion powder, and garlic. Cook for 2 minutes. Sprinkle rice flour over the mixture and cook for one minute. Lastly, wisk in the red wine and stir until desired thickness. This should take about 5-8 minutes. Season with salt and pepper. Put chicken breasts back into pan with sauce and coat. And Voila! You are finished. Serve with a deliscious veggie side.

Oven Roasted French Fries

How can you go wrong with FRENCH FRIES?? Yummm yummmmm.

Step 1:

Preheat oven 450°

  • 3 large russet potatos
  • 2 T. Old Bay Seasoning
  • ¼ cup vegitable oil

Cut potatoes to desired thickness. I like to have the skins on my fries, but if you don’t just peel the skins off before you cut them. Put all of the fries in a plastic bag and coat with oil and old bay seasoning. Finally, put coated fries on the pan and bake for 45 minutes. If you prefer crispier fries, broil them for an additional 3-4 minutes.

Chicken, Rice, Broccoli, & Cheese Casserole.

I like this ooey and gooey dish because its a crowd pleaser. It can also be made at the beginning of the week and packaged for lunch the next day. 

Step 1: Cook The Rice

  • 1 cup of uncooked white (or brown) rice
  • 2 cups of chicken stock or water (gluten free)
  • ½ tsp. salt

Cook rice according to package directions. I prefer minute brown rice, but any rice will do.

Step 2: Roast Broccoli*

Preheat oven to 400°

  • 1 large head of broccoli, or about 2-3 cups chopped
  • 2 T. EVOO
  • S&P

Cut broccoli in to bite size pieces and place on a cookie sheet. Cover with EVOO and S&P. Bake for 12-15 minutes. 

**Roasting the broccoli is NOT necessary. If you would rather boil it or just buy frozen and de-thaw it, either is perfectly okay. Just make sure you completely drain the water. No one likes a soggy casserole. :) I prefer roasting because it condenses and preserves the flavor.

Step 3: The Chicken

Lets be honest-sometimes cooking chicken is just too much work after a long day. For this dish, I prefer buying a rotisserie chicken at the store and shredding it. Just make sure the chicken and seasonings are gluten free. If you have the time, chicken on the stove top works beautifully for this dish:

  • 3 chicken breasts
  • 1 T. lemon pepper
  • 2 T. evoo
  • 1 T. butter
  • Salt to taste

Add EVOO and butter to a saucepan on medium high heat. Season chicken breasts on both sides with lemon pepper, and a dash of salt. Cook each side for 6-8 minutes, depending on the size of the breast. Set chicken aside for about 5 minutes, then shred or chop.

Step 4: Make the Cheesey Goodness Sauce:

  • 2 T. butter
  • 2 T. rice flour
  • ¾ milk (2% or whole milk)
  • 1 tsp. ground nutmeg
  • ½ T. mustard powder
  • ¾ cup shredded sharp cheddar cheese
  • ¼ shredded parmesan cheese

 In a sauce pan ( or in the same pan as the chicken was cooked..the chicken drippings will be delightful) melt 2 T. butter and sprinkle flour over the butter. Cook mixture for about 3-5 minutes. When the butter and flour mixture begins to turn golden add milk and whisk. Next add nutmeg and mustard powder and continue to mix. Lastly, slowly add both cheeses in..little by little. This helps the cheese melt evenly. If you add all the cheese at once you may end up in one big cheese clump. Set gooey cheesy goodness aside on low heat.

Step 4: Mmmm put it all together.

Preheat the oven to 350°

  • ½ cup of cheddar cheese
  • ½ cup of gluten-free bread crumbs (this is optional, and just use if you have it on hand)
  • 1 T. butter

In a large bowl or pot add chicken, broccoli, and cheese sauce and put in a greased baking pan. In another small bowl melt butter in the microwave, then stir in bread crumbs. Top the casserole with cheese and bread crumb mixture. Bake for 30 minutes or until bubbly. Yummm Yumm Yummmmmm.