- Gluten-Free Recipes
- Gluten-Free Recipes: American & International Foods
- Gluten-Free American, British/UK Recipes
- Seared Chicken Breast with Vermouth and Mushrooms
- Safe Gluten-Free Food List (Safe Ingredients)
- Unsafe Gluten-Free Food List (Unsafe Ingredients)
- Gluten-Free Alcoholic Beverages
- Celiac Disease Symptoms
- The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free
- Interpretation of Celiac Disease Blood Test Results
- Is Buckwheat Flour Really Gluten-Free?
Seared Chicken Breast with Vermouth and Mushrooms
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Like chicken? Like mushrooms? Looking for a quick, delicious meal that will put smiles on the faces at your table?
Here is a recipe for chicken breast that relies on a few simple ingredients to deliver a tasty meal that will make for happy eaters, and leave you with plenty of time to spend doing something besides cooking. This chicken breast goes great with rice or potatoes.
4 skinless, boneless chicken breast halves - pounded thin
8-10 fresh brown mushrooms, sliced
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
2 shallots, chopped
2 clove garlic, sliced
⅓ cup dry sweet white vermouth
½ cup chicken broth
salt and pepper to taste
Heat olive oil and butter in a large skillet over medium heat.
Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and cook another 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
Mix mushrooms, shallots and garlic into skillet over medium heat, and cook until tender. Stir in vermouth, and cook until heated through. Stir in broth, and cook another 5 minutes or so, until reduced and slightly thickened. Add remaining butter, and stir until melted.
Spoon the sauce over the chicken, and serve.
Celiac.com welcomes your comments below (registration is NOT required).
Easy Mixed-Berry Jam (Gluten-Free)
I call this an “easy” jam, because I bypass the traditional canning process.... [READ MORE]
Thanksgiving Holiday Turkey Gravy (Gluten-Free)
It's just not a holiday meal without gravy.... [READ MORE]
Sloppy Joe's (Gluten-Free)
This recipe comes to us from "mamaw" in the Gluten-Free
Forum.... [READ MORE]
Italian Meatloaf (Gluten-Free)
3 pounds ground beef
2 cups rice
3 cups grated cheddar cheese
1 tablespoon salt
1 teaspoon pepper
4 tablespoon dried chopped chives
2 teaspoons dried basil + 2 teaspoons Italian seasoning
Preheat oven to 350F degrees
Mix all ingredients together well in a very large bowl (this is enough
for 2 loaves).... [READ MORE]