The first cookbook I ever had is called, Better Homes & Gardens, Chicken Cooking For Today. I thought I had found it on Amazon so I could give you the link, but it appears that the cover of the book I have doesn’t match the inside of the book available on Amazon. If I find it online I’ll let you know.
When I got my first apartment I worked my way through many of the recipes in this cookbook. Last week I found the cookbook in my pantry, and sat down to flip through the recipes, which I had loved so much. To my surprise, many of the recipes are already gluten-free, though they are mostly thickened with cornstarch (which is easily substituted). So I decided to modify some of my old favorites, like this chicken paprika.
In addition to changing the recipe a little bit, I also made some substitutions. It called for 3 tablespoons of flour. I used 1 tablespoon of arrowroot in it’s place, and it was definitely thick enough. It called for sour cream so I whipped up some cashews, water and lemon juice in my Blendtec to replace the sour cream. No one would ever know the difference.
We aren’t big rice and pasta eaters, we usually eat chicken dishes with only a size of veggies or greens, but this would be great over rice or pasta if you want. Also, a lot of the recipes in this book call for making everything on the stove-top, but I’ve been making them in my dutch oven because I think it’s faster and easier. I bet you could make this recipe in a crock pot if you don’t have a dutch oven 🙂
Saute in a dutch oven** over almost medium heat for about 15 minutes:
1 onion, chopped
about 3 cups fresh chopped mushrooms
2 cloves of garlic, minced
(Note: If you don’t have a dutch oven, I think a crock pot would also work for this recipe. I would saute the onion, mushrooms, and garlic first, then put them in the crock pot with everything else.)
Turn heat to low and add:
1 & 3/4 cup chicken broth
1 tbsp arrowroot
2 to 3 tsp paprika
1/2 tsp Herbamare
about 1/8 tsp fresh ground black pepper
3 tbsp tomato paste
Puree cashew cream in blender:
1/2 cup plain cashews (not roasted or seasoned)
1 tbsp lemon juice
3/4 cup water
Add cashew cream to pot and stir.
When the sauce is just warmed through, and the tomato paste is incorporated turn off the heat.
Slice 1.5 pounds of chicken breast lengthwise into cutlets. (How to Slice Cutlets Video) Season each side of the cutlets with a little Herbamare.
Slide the cutlets down into the sauce, under the mushrooms. Put the lid on the dutch oven and bake at 350 degrees for about 35 minutes.
**I got all of my Le Creuset for a steal at Marshalls. Keep an eye out for them there 🙂