Celiac.com Sponsors:

Celiac.com Sponsor:
No popular authors found.
Ads by Google:
Celiac.com Sponsors:
 
Celiac.com Sponsor:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Olive-Stuffed Chicken with Creamed Mushrooms (Gluten-Free)


The finished olive-stuffed chicken with creamed mushrooms. Photo: CC-naotakem

I’ve always loved a combination of kalamata and green olives in this dish because their tart saltiness plays nicely against the rich, creamy mushroom sauce. However, almost any variety would work well, just keep an eye out for pits.

The chicken is a great agent for the graceful preparation of mushrooms; you’ll surely find yourself scooping up every last bit of mushroom with your fork. In a spell of culinary enthusiasm, I often also add some red wine to the sauce for an extra kick. This recipe is easily adaptable for smaller or larger parties and as an added bonus, any leftover sauce goes great atop other vegetables, meats or rice.

Ingredients:
4 boneless, skinless chicken breasts
1 pound button mushrooms, sliced
1 cup olives, chopped
1 small onion, chopped
1 cup heavy cream
2 cloves garlic, minced
½ teaspoon dried thyme
¼ cup olive oil, divided
2 tablespoons butter
4 toothpicks, optional
1 ½ teaspoons each salt and pepper, plus more to taste

Ads by Google:

Directions:
Preheat oven to 350° F.

Rinse and pat dry chicken. Cut a pocket in the thickest part of the breast and stuff with ¼ cup of chopped olives. If olives spill out, pierce with a toothpick to keep closed. Season with salt and pepper.

Heat 2 tablespoons olive oil in a large pan and sear chicken 3-4 minutes on each side. Transfer to a baking dish and finish in the oven for 15-20 minutes depending on the thickness of the breast.

Meanwhile, heat remaining oil with butter in the same pan over medium heat. Add onion and cook for 5 minutes until translucent. Add mushrooms, stirring frequently for an additional 5 minutes. Add cream, garlic and thyme to pan and reduce heat to low. Let simmer until sauce begins to thicken, 5-10 minutes. Season with salt and pepper.

Remove chicken from oven and discard toothpicks. Spoon mushroom sauce over chicken and serve.

Celiac.com welcomes your comments below (registration is NOT required).










Related Articles



1 Response:

 
Jonathan S
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
28 Oct 2012 4:47:18 PM PDT
The mushroom cream sauce was amazing. I did pretty much the same recipe except I stuffed the chicken with feta and spinach! Amazing. Served with some good quinoa. Even better!




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


Designed to reduce or eliminate symptoms of gluten contamination in gluten-sensitive individuals, the product known as AN-PEP, marketed in the U.S. as Tolerase G, is a prolyl endoprotease enzyme, derived from Aspergillus niger, that has shown promise in breaking down gluten proteins. The latest ...

I can not help you with a cheaper price (google it), but if you have celiac disease, I would make sure the alternative gluten free flours are not milled with gluten flours by calling the manufacturer. I personally make sure that my gluten-free flours are certified gluten free. I do not worry ...

I think that your villi are intact. So, normally that would mean no evidence of celiac disease. But Victoria is right, that they should have run a celiac blood panel to help rule out celiac disease. Why? The small intestine is vast. If spread out, it is larger than a tennis court! The biops...

Yes, it is the same test. When used in conjunction with celiac testing, it verifies that the celiac IgA test results are valid. Used alone (not running the celiac tests), if the Immunoglobulin A result is above or below range....then you are dealing with another set of problems. For example,...

Grass fed is just the natural, traditional way of cattle eating -- eating grass on the range. People now pay a higher price for this kind of meat. It is a leaner meat because cattle do a lot of walking around to graze. Cattle, in feed lots or a combination, fatten up fast on a grain diet (e...