Sautéed Chicken in Mustard- Cream Sauce

I find it rather interesting that there are so many recipes out there that are naturally gluten-free but don’t carry the title.  My big thing when I was diagnosed in 2008 was determination to take these everyday recipes that you find in your cookbooks and cooking magazines and recreate them to be gluten-free, however with many of them there is no need because they already are gluten-free!  I don’t know about you, but I find that to be rather exciting.

I love the Martha Stewart’s Everyday Food Magazines – I have about thirty of them (wish I had more!).  This is my go to magazine for recipe ideas – even before searching online I check these.  These magazines are jam-packed with great recipes that are not only easy to make but always turn out and taste fantastic.  These recipes are usually very easy to adapt if they do contain gluten and also easy to make other substitutions. For example for many of the recipes you can use chicken instead of shrimp (which you will see later this week) or vise versa.  I do the same thing with cookbooks as I do with cooking magazines; when I get them I go through the entire thing and put little tabs next to each recipe I want to try.

I’ve made this particular recipe a few times and have greatly enjoyed it each time.  Tonight I thought I would make it for Bryan seeing as he loves Dijon mustard.  While we were grocery shopping this weekend he really wanted to buy some peas – mind you I HATE peas, I always have since I was a little girl (I think I get this from my Aunt Sue).  I love green beans, snap peas edamame etc. but HATE peas.  However, I love Bryan enough to not only buy them but also give them a try, and yes, I sand by my previous hatred towards them.

Sautéed Chicken In Mustard-Cream SauceMartha Stewart Everyday Food Magazine Issue #3 page 58

(Serves 4 Prep Time: 20 minutes Total Time: 20 minutes)

1. Sprinkle 4 boneless, skinless chicken breasts (about 6 ounces each) – (I used two large chicken breast and butterflied them in half) with 1/4 teaspoon each salt and pepper.  In a large skillet, heat 2 tablespoons olive oil over medium-high heat.  Add chicken; saute until cooked through, 10-12 minutes, turning once.  Transfer to a plate; keep warm.

2. Pour 1/4 cup dry white wine or chicken broth into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in 1/2 cup heavy cream, 2 tablespoons Dijon mustard, and 1 teaspoon dried tarragon (or 1 tablespoon chopped fresh).  Cook, whisking until thickened, about 2 minutes. 

3. Pour any accumulated chicken juices into sauce.  Right before serving, drizzle the cream sauce over the chicken.

Great Combination: This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.

I served our chicken with mustard-cream sauce with sautéed mushrooms, peas and mixed greens with a light balsamic dressing.


Betty Crocker – Asian Chicken Helper Gluten Free (Review)

I have always been a big fan of Betty Crocker, especially the cake mixes.  I think my oldest cookbook and the first one I bought myself is my Betty Crocker cookbook.  I still use it and adapt recipes to become gluten free.  I don’t really recall buying the Betty Crocker hamburger helpers or anything really even when I was eating gluten, however I have to say I was pleasantly surprised with the Asian Chicken Helper – Chicken Fried Rice GLUTEN FREE! Both Bryan and I were impressed with the flavor and consistency of it.  We found this at our local grocery store a few weeks ago and it was on sale so we decided to give it a shot – and we both decided tonight that we would buy it again.  I’ll also have to keep an eye out for any others that might be gluten-free to try.  The season packet that comes with it has a great flavor to it and it was almost gravy like which we both really enjoyed.

This made a great week night meal – done in about twenty minutes and requires very minimum ingredients and if you would like you could even add some additional frozen veggies to the mix (add a cup of whatever veggie you might like – thawed, 5 minutes before the end of simmer time):

What you need:

1 lb uncooked boneless skinless chicken breast

2 tablespoons vegetable oil

1 2/3 cups HOT water (not boiling)

2 eggs

1- Cu the chicken into 1/2 inch pieces.  Heat 1 tablespoon oil in 10-inch skillet over medium-high heat.  Add chicken; cook about 3 minutes, stirring occasionally, until outsides turn white.  In a small bowl, lightly beat eggs and set aside).

2 – Stir in HOT water, seasoning mix and uncooked rice.  Heat to boiling, stirring occasionally.

3 – Reduce heat.  Cover; simmer about 20 minutes, stirring once, until rice is tender and liquid is mostly absorbed. If not absorbed, increase heat to medium and cook uncovered 2 minutes longer until absorbed.

4 – Increase heat to medium. Push rice and chicken to side of skillet.  Heat 1 tablespoon oil in other side of skillet.  Add lightly beaten eggs and scramble eggs in oil until cooked; remove from heat.  Stir eggs into rice and chicken.  Refrigerate leftovers (if you have any).

Sweet Baby Ray’s (review)

Back East we have “cook outs” where you cook outside on a grill, usually some steaks, BBQ chicken, veggies etc.  However, when I moved to California people call cook outs BBQ’s, which I found a little confusing.  I was invited to my first BBQ thinking “oh, nice we are going to have some BBQ pork or chicken”.  No, there was NO BBQ sauce to be found anywhere.  Cooking on a grill (or as they call it here, a BBQ) was what they were talking about all along.  Needless to say I was a bit disappointing and still haven’t gotten over the difference from one coast to another.  In my mind to have a BBQ – you must have BBQ sauce!! (I know I’m not alone on this, but people here think I’m crazy)

Since moving here and being to many BBQ’s with out BBQ sauce I realized a few months ago, that I haven’t had BBQ sauce in years!!  Bryan is always raving about this one brand, his all time favorite to be exact – Sweet Baby Ray’s.  I said well if its gluten free, lets try it. I read the back of the package and I didn’t see anything containing gluten/wheat so I went online and sure enough its gluten free!! Its a good thing that it is, because I don’t think he can live with out it, and he is very excited that I can eat it.  Here is what it says on their website:

Is the product gluten-free?

All products except for the meatballs with sauce are gluten free.  Always read labels closely for ingredients before consuming.

This stuff is AMAZING.  Such a great flavor, not too over powering but the perfect balance of tangy sweetness.  Its thick and has a little bit of a kick to it.  I’ve only tried the original one but they have several other flavors: Honey, Hickory & Brown Sugar, Ray’s Hot ‘N Spicy and Sweet Vidalia Onion. Probably one of the best sauces I have had.  You can pretty much find this everywhere so if you haven’t tried it yet you should.  It’s almost summer time lots of grills will be heating up waiting for some BBQ chicken!! I don’t we’ll ever have another kind of BBQ sauce in our house.

I don’t own a grill right now (and hopefully we’ll be able to get one when we move to Rhode Island) so tonight I’m baking some chicken drumsticks that have been brushed with Sweet Baby Ray’s and when they are just about finished I’ll pop them under the broiler for just a little bit to get that char on them.  Then of course I’ll be dipping the meat in the sauce 🙂 Tonight’s meal will be some steamed broccoli, Sweet Baby Rays Chicken and a tomato and cucumber salad.  Light and tasty.

Boneless Buffalo Chicken Tenders


One of my favorite “bar” foods is Buffalo Wings…love love love them, especially boneless ones, but 9 times out of 10 they are coated with flour or fried in the same oil that other battered things are fried in, so I never get to eat them. Today after talking with Bryan, who had them for lunch today I figured I would try and make some myself…it couldn’t be that hard, right? – Thanks Bryan for the inspiration!!

Wicked easy to make and extremely tasty! Served them tonight with some baked sweet potato fries.

Boneless Buffalo Chicken Tenders

2 boneless, skinless chicken breasts, cut in to 1/2 strips

1/4 cup potato starch

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 cup canola oil

1/2 cup Franks Hot Sauce

1/3 cup butter

1 teaspoon lemon juice

In a large skillet, heat the oil (do not let it get too hot and smoke). In a small pan melt oil and add hot sauce and lemon juice, keep on low heat. In a medium bowl mix the potato starch, salt and garlic powder until well combined. Dredge the chicken strips in the potato starch. Shake off any excess starch and cook chicken in the oil for about 2-3 minutes per side, until lightly golden brown.

When chicken is completely cooked through, add to pan with butter and hot sauce, stir and coat evenly. Serve immediately.

Any extras would be great cut up and put in a salad!

Chicken Picatta


Again I did some searching for Chicken Picatta recipes.  The chicken is usually dredged in flour but seeing as this is GF I decided to use sweet white rice flour.  I followed a standard Picatta recipe with the oil, butter, lemon and capers and this is what I came up with:

Chicken Picatta:

Salt and Pepper

2 Chicken Breasts – butterflied

1 Cup Sweet White Rice Flour

5 Tbls Butter

4 Tbls Olive Oil

1/4 Cup Lemon Juice (Fresh)

1/2 Cup Chicken Stock

1/4 Cup of Capers rinsed and drained

1/4 Cup Fresh Parsley chopped

Season the chicken breast with salt and pepper then dredge in the rice flour.  Shake off any access flour.  In a large skillet heat 2 tbls of butter and 3 tbls of oil, when it starts to bubble/sizzle add one of the chicken breasts.  Cook for three minutes on each side.  The chicken should have a nice golden brown color.  Remove chicken and keep warm on a plate.  Add an additional 2 tbls butter and one tbls of oil, repeat the same process with the chicken.  Once chicken is done keep it warm on a plate with the other chicken breast.  In the pan add the lemon juice, chicken stock and capers, whisk well and bring to a boil.  Add the chicken breasts and any juices from the plate.  Simmer for five – seven minutes.  Remove chicken again and place on a serving platter.  Add the remaining butter to the pan and whisk well.  Pour the sauce over the chicken and top with parsley.

Serve with green beans, roasted potatoes or mashed potatoes.


Citrus Chili Chicken with Roasted Grape Tomatoes

Citrus Chili Chicken with Roasted Grape Tomatoes


Roasted Grape Tomatoes
1 pint grape tomatoes
2 teaspoons olive oil
1 tsp cracked black pepper
1 tsp salt

Roast at 400° for 10-15 minutes until they start to split open
In a bowl combine roasted tomatoes (with any juices on the pan) and 1/8 cup crumbled feta cheese

Citrus Chili chicken
2 boneless, skinless chicken breast – butterflied
1/4 cup Williams Sonoma Citrus – Chili Finishing Sauce

Marinade the chicken in the sauce for 30 minutes
Cook on in a sautée pan for 4-5 minutes on each side or until juices run clear

Lemon Herb Roasted Chicken and Green Bean Asparagus Salad


Roasted Chicken with Green Bean Asparagus Salad

Roasted Chicken

2 pounds of chicken legs (about two pieces, skin on)

1 Meyer Lemon

1/2 teaspoon sat

1/2 teaspoon black pepper

3 cloves of garlic minced

1/2 teaspoon Oregano

1/2 teaspoon Parsley

1/2 teaspoon Dill

4 tablespoons good olive oil

Place the last seven ingredients in a zip lock bag. Cut the lemon in half. Cut two 1/4 inch slices of the lemon and place to the side.  Squeeze the lemon into the bag with the rest of the ingredients and mix well.

Lift the skin of the chicken slightly with out tearing it.  Under the skin place one of the lemon slices and about a 1 teaspoon of the marinade.  Place the chicken in the bag and marinade for a three to four hours.

Preheat oven to 425 degrees.  In a non stick skillet on medium high heat brown the chicken legs (about one minute on each side).  Place chicken and remaining marinade and lemon slices in an oven proof baking dish.  Bake for 25-30 minutes.

Green Bean Asparagus Salad w/ Mustard vinaigrette

1 pound fresh green beans

1 pound fresh asparagus

1/2 of a red or white onion sliced thinly

1/3 cup toasted walnut pieces

1/8 cup pomegranate seeds


2 cloves of garlic minced

1/2 teaspoon apple cider vinegar

1/8 cup fresh lemon juice

1 tablespoon Dijon mustard

1/8  teaspoon of  Oregano

1/8 teaspoon Parsley

1/8 teaspoon Dill

1/4 cup good olive oil

Salt and Pepper to taste

Whisk all the ingredients together until well combined.

Cut the green beans and asparagus in 1 inch pieces.  Boil in salted water for 2-3 minutes until they are bright green and maintain a crunch.  Run under cold water to stop the cooking.  Set aside

In a large bowl combine onion, green bean, asparagus and the toasted walnuts.  Add the mustard vinaigrette and  mix until evenly coated.  Top with pomegranate seeds.

Gramma Lu’s Chicken


My grandmother is a great cook. We all have grown up loving and craving her cooking (especially her meatballs and sauce). All of her recipes are stored in a brown folder that has been coveted by every female in my family!! Knowing that there would come a time that we would all want these recipes from her but only one person would end up with the folder, my Aunt Sue, my sister and I decided to put all her recipes in a “cook book” and give it to our family as Christmas presents one year.

I have to give her credit for my love of cooking. I remember being very young and her pulling up a chair for me to stand on next to her while she taught me how to make chicken soup from scratch.

Gramma Lu makes the best chicken wings (to me anyway). Ever since I was little I looked forward to these chicken wings of hers.

I didn’t have chicken wings or pineapple juice so I adapted the original recipe. I substituted the wings for drumsticks and omitted the pineapple juice and added a teaspoon of ginger. (The original recipe is below along with the ginger)

Gramma Lu’s Chicken Wings

1/2 cup orange juice

1 cup gluten free* soy sauce

1/4 cup pineapple juice

3 cloves of garlic minced

1 teaspoon of minced ginger*

1-2 lbs of chicken wings (or drumsticks)

~Combine first four five ingredients and mix well. Add chicken and marinate overnight. Place chicken in a single layer on a cookie sheet. Bake for 1 hour at 350 degrees, turn once half way threw. Serve Hot.

(for drumsticks cook at 375 degrees for fifty minutes turning once. Turn oven to Broil and broil for five minutes or until skin is crispy).

General Tso’s Chicken (A bit lighter)


General Tso’s Chicken

(adapted from Martha Stewart’s Everyday Food Magazine issue pg, page 34)

1/4 cup corn starch

1 pound snow peas, trimmed and halved crosswise

4 garlic cloves, chopped

2 teaspoons ginger (freshly grated or jarred)

3 tablespoons brown sugar

2 tablespoons gluten free soy sauce

1 1/2 teaspoon red-pepper flakes

2 large egg whites

salt and pepper

1 pound chicken breast cut into 1-inch pieces

2 tablespoons vegetable oil

Brown Rice

~Cook rice according to package or rice cooker.

~In a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce and red pepper flakes; toss to combine and set aside.

~In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken and toss to coat.

~In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Lift half the chicken from the egg-white mixture (shaking off excess) and add to skillet. Cook, turning occasionally, until golden brown about 6-8 minutes. Transfer to a plate; repeat with remaining oil and chicken, set aside (reserve skillet)

~Add snow pea mixture to the skillet. Cook until snow peas are tender and sauce has thickened, about 3-5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with brown rice.

Prosciutto-Wrapped Chicken


Prosciutto – Wrapped Chicken

1 boneless skinless chicken breast halved length wise

2 pieces of Prosciutto (thinly sliced)

1 teaspoon olive oil

Season chicken breast with pepper (no need to season with salt when using the prosciutto). Wrap each piece of chicken with one piece of prosciutto. Place the seam side down on a baking sheet. Lightly rub the top of each chicken breast with oil.

Bake at 350@ for 10-15 minutes until almost cooked. Switch oven to broil and broil for 5 minutes (or until cooked fully)

Serve with sauteed spinach and zucchini.

Sweet Curry Chicken

Sweet Curry Chicken

2 tablespoons oil
1 teaspoon crushed garlic
1 teaspoon red curry paste (Thai Kitchen)
1/4 teaspoon honey
1/8 teaspoon cider vinegar
1 Chicken Breast (boneless, skinless)

~Mix together to make a paste
~Rub on to chicken breast
~Grill until no longer pink inside (a few minutes on each side)

Nothing like a quick, easy but tasty meal!

Thai Chicken Soup

Thai Chicken Soup
(Adapted from Elana’s Pantry – Thank you!!)

1 tablespoon grapeseed oil
1 teaspoon red pepper flakes
3 shallots, chopped
1 teaspoon crushed ginger
1 teaspoon crushed garlic
8 sprigs cilantro, chopped
4 cups chicken stock
28 ounces coconut milk
1 tablespoon agave
½ pound crimini mushrooms
1 head broccoli
1 can of baby corn (strained and cut in half lengthwise)
1 pound chicken breasts skinless-boneless, halved lengthwise, sliced on bias, cut into 18 inch thick pieces
2 Serrano chilies
3 tablespoons fresh lime juice
2 teaspoons Thai red curry paste
3 tablespoons fish sauce

Garnish (Optional)
Minced cilantro
Lime wedges

~ Warm oil in a large saucepan over medium heat
~ Add shallots, red pepper flakes, garlic, ginger, cilantro, stirring frequently until softened (about 2-5 minutes)
~ Stir in stock, coconut mil and agave and bring to a simmer
~ Pour broth through a fine mesh strainer and discard solids (shallots, cilantro and red pepper flakes)
~ Return broth to saucepan
~ Reduce heat to medium, add mushrooms and broccoli and cook until tender (2 to 3 minutes)
~ Add Serrano Chilies
~ Add chicken and cook, stirring constantly, until no longer pink (1 to 3 minutes)
~ Combine lime juice, curry paste and fish sauce in a small bowl then stir into soup
~ Ladle soup into bowls and garnish with cilantro, scallions and a lime wedge

(Elana, Thank you for letting me add this to my blog with my own adaptation of your Thai Chicken Soup. )