Allergy Safe Recipe Chicken Paprika

I have been testing out another new cookbook in an effort to cook a healthier, allergy safe recipe. There is no end to the number of recipes I have tagged to try. There are so many cookbooks in my house, some that I have not even tried a single recipe from. Sadly I have even had some cookbooks where I have had every recipe tank too. That is the absolute worst! But here is a yummy allergy safe recipe for chicken paprika that turned out. I made this the other day and the family just loved it. I hope you do too.

Allergy Friendly Recipe Chicken Paprika from sloCooking.net

Chicken Paprika

1 lb. boneless, skinless chicken breast
1 clove garlic, minced (I use a garlic press)
1 tbsp. dairy-free margarine
2 cups chopped onion, I used sweet onion for this recipe
1 ½ cups sliced button mushrooms
2 tbsp. fresh lemon juice
2 tsp. paprika
½ tsp. kosher salt
¼ tsp. ground black pepper
1 tbsp. gluten-free measure-for-measure flour
2/3 cup plain unsweetened diary-free milk, I like to use flax milk
½ cup dairy-free sour cream

  • Season chicken with garlic and set aside
  • Heat dairy-free margarine in a large skillet
  • Cook onion and mushroom over medium-high heat, remove from pan and set aside
  • Brown chicken breasts, sprinkle with lemon juice, paprika, salt and pepper
  • Return onion and mushroom mixture to the pan
  • Cover and cook on low for 30 minutes or until chicken is cooked and tender
  • Remove chicken from pan and keep warm
  • Make the sauce – add gluten-free flour to the onions and mushrooms
  • Stir and cook about 1 minute
  • Add dairy-free milk and stir, simmer until thickened
  • Stir in dairy-free sour cream, taste and add more paprika if desired
  • Return chicken to sauce and heat through, do not boil

Chicken Paprika
 
Author:
Ingredients
  • 1 lb. boneless, skinless chicken breast
  • 1 clove garlic, minced (I use a garlic press)
  • 1 tbsp. dairy-free margarine
  • 2 cups chopped onion, I used sweet onion for this recipe
  • 1 ½ cups sliced button mushrooms
  • 2 tbsp. fresh lemon juice
  • 2 tsp. paprika
  • ½ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • 1 tbsp. gluten-free measure-for-measure flour
  • ⅔ cup plain unsweetened diary-free milk, I like to use flax milk
  • ½ cup dairy-free sour cream
Instructions
  1. Season chicken with garlic and set aside
  2. Heat dairy-free margarine in a large skillet
  3. Cook onion and mushroom over medium-high heat, remove from pan and set aside
  4. Brown chicken breasts, sprinkle with lemon juice, paprika, salt and pepper
  5. Return onion and mushroom mixture to the pan
  6. Cover and cook on low for 30 minutes or until chicken is cooked and tender
  7. Remove chicken from pan and keep warm
  8. Make the sauce – add gluten-free flour to the onions and mushrooms
  9. Stir and cook about 1 minute
  10. Add dairy-free milk and stir, simmer until thickened
  11. Stir in dairy-free sour cream, taste and add more paprika if desired
  12. Return chicken to sauce and heat through, do not boil

 

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