Gluten-Free Crusted chicken with Basil Cream Sauce

I'm not sure about everyone else who eats gluten-free, but I know that Scott always misses things that have "crunch." Luckily, about a year ago we discovered Schar gluten-free breadcrumbs, and now we always have some on hand. Occasionally they'll go on clearance and we will stock up. They are good, easy, and they work for any recipe that requires breading or bread crumbs. 

I modified a recipe I had seen online for this dish to make it gluten-free and it was absolutely delcious. Scott even commented that he felt like he was eating at a restaurant! You won't be disappointed if you try this one out. We served it alongside Trader Joe's gluten-free corn pasta, as the sauce is really good with the pasta. It would also be really good with potatoes, broccoli, rice, or whatever side dish you choose. I also made a salad to go along with it. 

What You Need: 

• 2 boneless skinless chicken breasts, pounded thin. More if serving more than 2 people
• 1/2 cup Schar gluten-free breadcrumbs (or any gluten-free breadcrumbs)
• 3-4 cloves garlic, minced
• 1 teaspoon garlic salt
• 1 teaspoon dried oregano
• 3 tablespoons butter (salted or unsalted, I used salted because that is what I had on hand)
• 1/2 cup gluten-free chicken broth (Most are gluten-free but check the back. I know for a fact Swanson brand is always gluten free)
• 1/2 can Italian diced tomatoes, drained
• 1 1/4 cup whipping cream 
• 1/2 cup shredded parmesan cheese blend
• 3 tablespoons fresh basil (can use dried basil, but fresh is best)
• 1 teaspoon ground black pepper

What You Do:

1. In a shallow bowl, mix gluten-free bread crumbs, garlic salt, and oregano.
2. In a separate shallow bowl, put 1/4 cup of the cream (you could also use an egg wash or milk to make coating stick, but I figured since we already have cream out, might as well use that)
3. In a skillet or saucepan, heat butter on medium heat.
4. Pound chicken flat and thin using a meat tenderizer. 
5. Dip the chicken in the cream, then coat with the bread crumb mixture. 
6. Cook chicken in butter until browned and cooked - approximately 8-10 minutes depending on the size of the chicken breasts. If the crust is getting too brown you can always put it in the oven at 325 for additional cooking but since they're thin they will probably just cook through on the stove.
7. Remove chicken and keep warm (I put them in the oven at a warm setting since they were cooked, around 200 degrees)
8. In the same skillet, add minced garlic and cook for about one minute. Add chicken broth and bring to a boil over medium heat, stirring often.
9. When mixture comes to a boil, stir in cream and tomatoes. Bring to a boil and then reduce heat to low.
10. Add parmesan cheese, chopped basil, and pepper . Stir until cheese is melted and sauce thickens (about 5 minutes). Remove from heat. 

Serve by pouring the sauce over the chicken, and pasta (if you use that as a side dish) or potatoes or whatever you choose!You will not regret giving this recipe a try. It was so good! If you can't find gluten-free breadcrumbs in a grocery store near you, you can always make your own by grinding up ends of gluten-free bread loaves. I have also made my own using gluten-free croutons before (just threw them in the food processor).

Enjoy!! This is a good one!!

Gluten-Free White Cheddar Mac and Cheese with Caramelized Onions (Bacon optional)

Gluten-Free White Cheddar Mac and Cheese with Caramelized Onions and Bacon

There's nothing to warm up a Chicago winter like comfort food. I decided to try to come up with my own rendition of homemade mac and cheese, using gluten-free pasta, and adding some rich ingredients to make one of the best versions of mac and cheese we have ever had. Scott isn't even a huge mac and cheese fan, and he can't get enough of this recipe.


What You Need:
For mac and cheese:

• 1 Box Gluten-free pasta (I used Ancient Harvest Quinoa Elbows)
• 3 tablespoons butter 
• 1/2 cup gluten-free flour (I used Bob's Red Mill Rice Flour, any GF flour mix would work)
• 1.5 cups shredded white cheddar cheese (I used Cracker Barrel Vermont White Cheddar)
• 5 slices white american cheese, cut up for melting purposes
• 2.5 cups of 2% milk
• 1 teaspoon sriracha (or any type of hot sauce)
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt 

For caramelized onions:

• 1 sweet yellow onion, sliced
• 1 tablespoon olive oil
• 1 tablespoon butter
• Kosher salt
• 1 teaspoon balsamic vinegar

What you do:

If adding caramelized onions, you should make those first. They take about 20 minutes, but it's simple. Here's what you do:

Caramelized Onions:

1. Heat 1 tablespoon olive oil and 1 tablespoon butter together in a small skillet on low heat.

2. Add onion slices, and sprinkle with kosher salt (brings out the sweetness). Leave on low heat stirring every 5 minutes or until onions soften and look opaque. 

3. Add balsamic vinegar and leave heat on low for about 5 more minutes. Remove and set aside.

Mac and Cheese: 

1. Bring water to a boil and add pasta to pot. Drain after pasta is cooked.

2. In a large saucepan, melt butter. Add gluten-free flour to the butter whisking together constantly. 

3. Slowly add milk and continue whisking constantly. Mixture will look strange at first (like the picture) but will eventually come together to create a thick sauce.

4. When all the milk is added, keep mixture on the stove until it begins to bubble and thickens. Remove from heat.

5. Add shredded white cheddar, white american cheese, sriracha (or hot sauce), dijon mustard, and salt. Stir until cheese melts and sauce becomes creamy. 

6. Add sauce to pasta in a bowl and mix until pasta is coated in cheese sauce. 

Gluten-Free Mac and Cheese with Bacon and Caramelized Onions

At this point, plain mac and cheese is done, and can be served this way.  However, I added the caramelized onions and some bacon bits since Scott is a huge fan of both of these things. Just add them and stir them in.  He raved about the onions. I ate mine plain (no bacon or onions) and it was still absolutely delicious.

If you have been searching for a great gluten-free version of homemade mac and cheese, try this recipe. You won't be disappointed. It's rich, but it's delicious and the perfect combination of ingredients for a cold winter day (or, any day really). Enjoy!