LEMONY CHICKEN
Made with gluten or lactose-free products
In case you were wondering why there were no recipes or even a blog the past few weeks, it is because both Peter and I were in hospital. I for 30 days and him for 25 days.
I had a case of acute pancreatitis which resulted in a coma in ICU and Peter with a stress-related mild stroke after sitting by my side for several days.
Now we are home and have a whole slew of people helping us with physical therapy etc. to get our bodies working.
Not only have to cook gluten and lactose-free but fat-free! Plus I am only allowed 5 t of fat on a 1,500 calories per day diet, but for the next few weeks, I have to be totally fat-free!
As you can see, i did add a little fat to a four-serving meal.
So, today I am making chicken and dumplings, from my recipe that is on this blog and discovered that the amount of flour and milk was not there!
So for the dumpling part of chicken and dumplings add ⅔ c of
All-purpose gluten-free flour, I used bob’s red mill, and ⅓ of a cup of milk, (you can use broth or water or plant-based milk)aside.
Cut up the chicken and toss with baking soda mixed with water, then sprinkle with the seasoning mix and set aside, add 1 t ghee and toss to coat the chicken.
Heat a skillet to medium-high and add the chicken. Toss and spread in a layer, then let cook for 1 minute. (if your slices are thin 30 seconds will be fine) turn them over and cook for a further 30 seconds to 1 minute) transfer to a bowl and set aside.
Add the mushrooms tossed with 1 t of ghee to the skillet and saute till golden and dry, remove to a platter.
Add the asparagus to the skillet and stir fry till they are a bright green and place on the platter with the mushrooms.
Add any remaining seasoning and corn starch to the broth and stir and set aside.
Lower the heat to medium-low and add the garlic to the skillet and stir for about 30 seconds, then add the broth into the skillet and stir to thicken to make a sauce. Add the chicken to the skillet stirring till the chicken heats up.
Place on the platter with the mushrooms and asparagus.
Pour any sauce left in the skillet over the vegetables and serve with rice.
Enjoy!