Stovetop Chicken Cordon Bleu ~ Gluten Free

Stovetop Chicken Cordon Bleu

My mother used to make Chicken Cordon Bleu when I was growing up and it always made me feel so special, because she put so much time into pounding out the chicken until it was really thin and then rolling it up with Swiss Cheese and Ham (and sometimes a sweet pickle in the very center!), then breading the outside and baking it in the oven until all of the sweet and salty flavors melded together! This easier and quicker version has all of the same delicious flavors, but without all of the pounding, rolling and baking…and it’s Gluten-Free 😉 Enjoy!

  • 2 Cups Broccoli, chopped
  • 3 Cups Dry Gluten Free Pasta (I use Fusilli or Elbow)
  • 2 Tbsp Butter, salted
  • 4 Boneless, Skinless Chicken Breasts (rinsed, patted dry with paper towels and cut into bite-size pieces)
  • 1/2 Medium Vidalia Onion, chopped
  • 2 large pinches Ground Pepper
  • 2 Heaping Tbsp Dijon mustard (Creamy or with seeds)
  • 2 Cups Skim Milk (or 1%; 2%; Whole (I use Skim for a healthier version))
  • 1 Heaping Cup Swiss Cheese, shredded
  • 1 1/2 Cups Ham, diced (I use GF Honey Ham for a bit of sweetness)
  • 2-3 Tbsp Dried Parsley (for serving to add a bit of color ;))
  • GF Italian Flavored Bread Crumbs (for serving (I just sprinkle a little on top after plating))
  1. Gather all of the ingredients.
  2. In a large pot, bring water to a boil and add the Broccoli, cooking for just about 3 minutes (you want the broccoli to be just tender and bright green). Remove broccoli from the boiling water (do not discard water) with a slotted spoon and place in a large bowl; set aside.
  3. Add the GF Pasta to the boiling broccoli water and cook as instructed on the package. Drain, rinse and add to the reserved Broccoli in the large bowl; set aside.
  4. Note: I usually start this step while the pasta is cooking 😉
    In a very large, non-stick skillet (3.5-4 qt) melt the 2 Tbsp butter over medium-low heat.
  5. Once the butter is melted, add the chopped onions and cook until translucent.
  6. Next, add the bite-size Chicken pieces and Black Pepper; cook until no longer pink (about 8-10 minutes).
  7. Add the 3 Tbsp GF Flour blend and the 2 Tbsp Dijon Mustard to the Chicken and Onions; stir to evenly coat.
  8. Next, add the 2 Cups of Milk and bring to a low boil, stirring often to prevent clumping; cook until the sauce begins to thicken (usually about 3-5 minutes).
  9. Reduce the temperature to Low and add the Pasta and Broccoli to the Chicken mixture, stirring to mix well.
  10. Add the shredded Swiss Cheese and Ham; mix until cheese is completely melted.
  11. Serve with or without the GF Bread Crumbs sprinkled on top and Parsley. Yummy!!!

Note: If you want to make this dish ahead of time, turn it into a casserole! Just scoop the finished skillet ingredients into a 9 x 13 casserole dish (minus the Bread Crumbs or Parsley at this point) and refrigerate for 1-2 days or freeze for up to 3 months. Once you are ready to heat it up, preheat the oven to 375 degrees; sprinkle the top with desired amount of Bread Crumbs (about 3/4 cup); cook for about 30 minutes or until bread crumbs are a golden brown (if cooking from frozen, add about 20-25 minutes); top with Parsley and serve!

Dinner, Main Dish



Stove-Top Paprika Chicken Bites (Gluten Free)

Stove-Top Paprika Chicken Bites (Gluten Free)

These crispy, yet tender, Paprika Chicken Bites will have your friends and family asking for more! They are delicious served all by themselves or over GF Pasta and my oven roasted veggies! And, the Lemon really comes out when served cold, making this recipe perfect for a picnic lunch. Enjoy 🙂

The Marinade:

  • 1/4 Cup olive oil (or Canola Oil)
  • 1 Large Juice of Lemon (about 1/4 cup)
  • 1/4 Cup Parmesan Cheese, grated or shredded (I use shredded, because that is all we have in our area)
  • 1 tsp Dried Oregano
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper

The Chicken:

  • 3-4 Medium Chicken Breasts (rinsed, patted dry and cut into bite-size pieces)

The Coating:

  • 1 Cup All-Purpose Gluten Free Flour (I use King Arthur brand)
  • 4 tsp Paprika
  • 1/2 tsp Ground Black Pepper
  • 1 Tbsp Parmesan Cheese, grated or shredded
  • 1/2 Cup Salted Butter (I use Land O Lakes)
  1. In a medium bowl, combine all of the Marinade Ingredients until completely blended.
  2. Place the prepared, bite-size pieces of chicken into a large resealable plastic bag.
  3. Pour the Marinade into the bag with the chicken and close bag securely. Smoosh the chicken around in the marinade to evenly coat. Refrigerate for at least 2 hours.
  4. While the chicken is marinating in the refrigerator, combine the GF Flour Blend, Paprika, Pepper and Parmesan Cheese in a Large bowl, mixing well.
  5. Once the chicken has finished marinating, melt the butter in a Large non-stick skillet over medium heat.
  6. Using a slotted spoon, transfer the chicken pieces from the marinade to the GF Flour mixture in the large bowl. Gently toss to evenly coat all of the chicken pieces.
  7. Once the chicken is ready to cook, transfer the pieces to the large skillet containing the melted butter. Do not move the chicken around for 1-2 minutes, allowing the pieces to turn golden and crispy. Gently flip the pieces over to cook all sides…you may have to reduce the temperature once things get going ;). Test a piece after about 5 minutes to see if it’s done (no longer pink inside). I usually cook mine for a total of 8-10 minutes.
  8. Serve with your favorite sides, over rice or pasta or just by themselves! They are FULL of flavor :). We serve ours over GF Pasta and my oven-roasted veggies…kind of a Chicken Alfredo Bowl!
Dinner, Main Dish



Stovetop Chicken in an Indian Curry Sauce

Stovetop Chicken in an Indian Curry Sauce

My mouth was watering just smelling this sweet and savory light Indian Curry Sauce simmering on the stove! The spices, cream and honey meld together perfectly into the most fragrant and delectable sauce that I have ever tasted 🙂 This yummy sauce pairs nicely with just about any vegetable, protein and/or starch. I hope you enjoy it!

The Curry Sauce:

  • 1/4 Cup Vegetable OIl (I used Canola Oil)
  • 1 Medium Onion, Finely Chopped (I used a Vidalia Onion)
  • 3 tsp Minced Garlic (I use the already minced Garlic in a jar)
  • 1/2 tsp Ground Ginger
  • 2 Tbsp Curry Powder (I used Madras Curry for a little bit more heat)
  • 3 1/2 Cups Chicken Broth
  • 1 Cup Heavy Cream (You can also use Half & Half or Whole MIlk)
  • 1 Tbsp Gluten Free Cornstarch
  • 2 heaping tsp Honey
  • 2-3 Pinches Salt
  • 2-3 Pinches Ground Black Pepper

The Chicken:

  • 4 Boneless, Skinless Chicken Breasts (Rinsed, trimmed and patted dry with a paper towel)
  • 1-2 Tbsp Salted Butter
  • 1-2 Tbsp Canola Oil
  • Salt & Pepper (Sprinkled over both sides of Chicken)

Making the Curry Sauce:

  1. Gather ingredients.
  2. In a medium-sized heavy saucepan, heat the Canola Oil over Medium heat.
  3. Add the finely chopped onion and cook for about 5 minutes, or until onion is translucent.
  4. Stir in the Garlic, Ginger and Curry and cook until fragrant (1-2 minutes).
  5. Add the Chicken Broth and stir well. Reduce heat to Low and simmer for about 20 minutes to reduce the mixture a little.
  6. While the broth is reducing, whisk the Cream, Cornstarch and Honey together in a small bowl until completely blended and smooth.
  7. Slowly whisk the Cream mixture into the Chicken Broth mixture, combining the ingredients completely. Simmer for about 5 minutes. Add a few pinches of Salt and Pepper to taste.
  8. Keep the sauce warm while cooking the chicken.

Cooking the Stovetop Chicken:

  1. In a large skillet, heat the Butter and Oil over medium-low heat until the butter is completely melted and bubbling.
  2. Add the Chicken Breasts, sprinkling with Salt & Pepper on both sides. Cook on each side for about 5-7 minutes per side, making sure that both sides are a light golden brown (internal temperature should be 165 degrees)
  3. Once the Chicken Breasts are nicely browned on both sides, use a ladle to spoon several scoops of sauce over the Chicken Breasts in the skillet. Turn the breasts over to thoroughly coat in the sauce.
  4. Serve the Chicken Breasts whole with your favorite side and vegetable and more sauce drizzled over the top…or cut up into bite-sized pieces and serve over Rice and with Steamed Broccoli and more yummy sauce!!!
    Enjoy!
Dinner, Main Dish
Indian



Gluten Free Stovetop Mac & Cheese

Gluten Free Stovetop Mac & Cheese

Gluten-Free Mac & Cheese, that’s not only delicious and creamy, but SO easy to make! This is one of those dishes that I was really missing when I found out that I could no longer eat anything containing Gluten…but, after a few adjustments and substitutions, I can once again enjoy one of my all-time favorite comfort foods 🙂
A HUGE “Thank You” to one of my favorite cooks, Ree Drummond (The Pioneer Woman) for sharing her Macaroni and Cheese recipe – I am slowly converting our favorite Pioneer Woman’s recipes to Gluten Free versions 🙂

  • 12 Oz. Gluten Free Dried Pasta ((4 Cups) Any small pasta will do (Elbow Macaroni, Fusilli, Penne, etc.))
  • 1 Large Egg (whisked)
  • 4 Tbsp Salted Butter ((1/2 stick))
  • 1/4 Cup All-Purpose Gluten Free Flour, Sifted ((sifting the flour helps cut down on the grittiness))
  • 2 1/2 Cups Whole Milk
  • 1 1/2 – 2 tsp Dry Mustard (You can substitute with Creamy Dijon (start with 1 Tbsp of the prepared mustard and increase if desired))
  • 1 lb Medium or Sharp Cheddar Cheese (Freshly grated)
  • 1/2 tsp Salt (Increase or decrease pertaining to your diet)
  • 1/4 – 1/2 tsp Freshly Ground Pepper
  • Chopped Fresh Green Onions (Topping; optional)
  1. Gather the ingredients.
  2. In a small bowl, whisk the egg and set aside.
  3. Begin cooking pasta according to the instructions on the packaging.
  4. While the pasta is cooking, melt the butter in a large pot over medium-low heat;
    whisk in the sifted GF Flour, whisking constantly for about 2 minutes.
  5. Add the Milk and Mustard to the Butter-Flour combination. Whisk until completely blended and smooth. Continue heating and whisking over medium-low heat until sauce is thick. This will take about 5 minutes.
  6. Reduce heat to low and take about 1/4 cup of the sauce and whisk it into the beaten egg, whisking constantly to prevent egg from scrambling 😉
    Once thoroughly blended, add this to the rest of the sauce, again constantly whisking to prevent egg from cooking. Add the Shredded Cheese, Salt and Pepper, mixing until completely blended and smooth.
  7. Add the cooked and drained Pasta to the sauce, stirring to evenly coat the Pasta.
  8. Top with chopped green onions, chives, parsley, etc. Serve immediately 🙂
Dinner, Lunch, Main Dish, Side Dish
American