Pioneer Woman’s Chicken with Mustard Cream Sauce

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Pioneer Woman is hands down my favorite chef/blogger of all time! All of her food is savory and so flavorful.  Definitely not low fat. 😉

I have been trying her recipes for years now, but since going gluten free, I’ve had to tweak some of them so I can still eat them! And they’re still just as good!

This mustard cream chicken is to die for! It’s creamy and tangy, and just melts in your mouth.  I have gotten in the habit of making it with sauteed kale and a grain such as brown rice or quinoa.  If you haven’t seen this Bud Light commercial about quinoa, go ahead and do yourself a favor and go watch it.  It’s hilarious. Side note: Quinoa does not taste like “a dirty old tree branch!”

Here are the ingredients you will need:

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Ingredients:

  • 4 chicken breasts (thinly sliced is preferred)
  • 3 TBS extra virgin olive oil (2 TBS for chicken, 1 TBS for kale)
  • 3 TBS butter (2 TBS for chicken, 1 TBS for kale)
  • 6 garlic cloves, minced (4 cloves for chicken, 2 cloves for kale)
  • 1 cup Redbridge gluten free beer (or any gluten free beer)
  • 1 (heaping) TBS dijon mustard
  • 1 (heaping) TBS grainy mustard
  • 1/2 cup heavy cream
  • 1/2 gluten free chicken broth
  • bag or large bunch of kale (chopped)
  • preferred grain (brown rice, quinoa, gf cous cous)
  • salt and pepper

Start your grain before sauteing the chicken, since grains usually take 20-30 minutes or so.  Here’s a flavor tip: if your quinoa or rice says add water, I always add chicken broth instead! Adds tons of flavor!)

First, you will salt and pepper both sides of your chicken breasts.

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Melt 2 TBS butter and 2 TBS olive oil in a skillet (I prefer cast iron) over medium high heat. (Mmm, butter).

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Cook chicken until golden brown on both sides and no longer has a pink center.

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Set your chicken aside then reduce your heat to medium.  Throw in your 4 garlic cloves (minced) and let cook for about 30 seconds.  Add 1 cup of your gluten free beer and scrape up all the bits from the bottom of the skillet.

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Let the beer bubble up for a few minutes, then let it reduce down by about half.

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Add 1 heaping TBS of dijon then 1 heaping TBS of grainy mustard.  Stir the mustards around until mixed in.

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Add in 1/2 cup of heavy cream and stir in.

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Then add in 1/2 cup of chicken broth.

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Taste your sauce and add any needed salt and pepper.  Then lay your chicken back into the sauce, covering it and moving it around every few minutes to keep the sauce from sticking.

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At this point, you can start your kale.  Use a separate skillet and melt 1 TBS of butter and 1 TBS of oil over medium heat then add 2 garlic cloves, minced, for about 30 seconds.  Add in your kale (sprinkle in salt and pepper) and toss around until cooked down and soft (about 6-7 minutes).

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Only keep your chicken in the sauce for about 5-7 minutes, or the sauce will begin to dry up.  Transfer your chicken to a plate and drizzle sauce onto the chicken.  Get a scoop of your grain and layer kale on top.  Then add the cream sauce from your chicken on top of the kale! Believe me, it’s amazing!!

And there you have it! Pioneer Woman’s chicken with mustard cream sauce (gluten free ;)).  Savory, creamy and tangy all at the same time.

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This is (by far) my favorite Pioneer Woman recipe! When I started eating gluten free, I knew I had to find a way to make this recipe work! Hope you enjoy!

Instructions: makes 4 servings

  1. Cook grain according to directions on box.  (Use chicken broth instead of water for more flavor!)
  2. Salt and pepper both sides of chicken breasts.
  3. Melt 2 TBS of butter and 2 TBS olive oil in cast iron skillet (or regular skillet) over medium high heat.
  4. Cook chicken until golden brown on both sides and no longer has a pink center.
  5.  Set chicken aside then reduce heat to medium.  Throw in 4 garlic cloves (minced) and let cook for about 30 seconds.
  6. Add 1 cup of gluten free beer and scrape up all the bits from the bottom of the skillet.
  7.  Let the beer bubble up for a few minutes, then let it reduce down by about half.
  8. Add in 1 heaping TBS of dijon mustard and 1 heaping TBS of grainy mustard, then stir in.
  9. Stir in 1/2 cup of heavy cream, then stir in 1/2 cup of chicken broth.
  10. Taste the sauce and add salt and pepper to taste.
  11. Add chicken back into the sauce and move around every few minutes to keep the sauce from sticking or drying up.
  12. Use a separate skillet and melt 1 TBS of butter and 1 TBS of oil over medium heat then add 2 garlic cloves, minced, for about 30 seconds.  Add in kale (sprinkle in salt and pepper) and toss around until cooked down and soft (about 6-7 minutes).
  13. Transfer chicken to a plate and drizzle sauce onto the chicken.  Get a scoop of the grains and layer kale on top.  Then add the cream sauce from the chicken on top of the kale.
  14. Eat up!

-glutenfreemrs-

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Chicken Chili with Chipotle Peppers

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With the way the temperatures have been dropping this week, I thought making some spicy chili would be a good way to warm things up a bit!  I got the original recipe from The Pioneer Woman, and made some adjustments to make it gluten free! I have never been disappointed by one of her recipes! She never fails to use real, wholesome ingredients like butter and cream.  So let’s get started:

Ingredients:

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*Photo bomb* from one of my little ones.  The second I pull out any type of meat from the fridge, she is on it.

Ok, let’s try this again!

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  • 2 TBS oil (I had coconut on hand, so that’s what I used )
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 2 lbs boneless, skinless chicken breasts, diced into bite sized pieces
  • 1 bottle of Redbridge gluten free beer
  • 1 14 oz. can diced tomatoes
  • 2-3 Chipotle peppers in Adobo sauce, minced (use 3 if you like to feel your face and eyes burn!)
  • 1 14 oz. can pinto beans, drained and rinsed
  • 1 14 oz. can black beans, drained and rinsed
  • 1 14 oz. can kidney beans, drained and rinsed
  • 1 TBS chili powder (only use 1/2 TBS if you want to cut down on spice)
  • 1 TBS cumin
  • 1 tsp salt, more to taste as needed
  • 1/4 cup corn meal or masa harina (I used corn meal since I had it on hand)
  • 1 lime, juiced
  • sour cream, for garnish
  • cilantro, for garnish
  • corn chips (optional)
  • chicken broth (optional/if needed)

Chop up your chicken, peppers, garlic and onions.

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Drain and rinse your beans.

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Melt oil over medium heat in a large pot.  I accidentally started with a skillet, then switched to a pot later on.

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Add garlic and onions and cook down until onions are soft.

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I chose to use Redbridge because it’s a great gluten free beer with a light flavor and texture.   It’s made from sorghum, which is a gluten free grain.  I’ve found that if any grocery store or restaurants/bar and grill carries a gluten free beer, it will be Redbridge.  I guess you can call it the Budweiser of gluten free beers.  I highly recommend it!

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Add your chicken to the mix and cook until no longer pink,  then add 3/4 of the beer and cook for a few minutes until reduced down.

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Add in the diced tomatoes, chipotle peppers, beans, chili powder, cumin and salt.  Stir all ingredients, then simmer on medium low for 1 hour.

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About half way through I noticed that my mixture was looking a bit dry (I think I had the heat turned up too high-on medium), so I added some chicken broth I had on hand.  You could probably avoid that by keeping the heat turned lower on medium low.

Whisk the corn meal or masa harina with the remainder of your beer.

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Stir in the corn meal mixture, as well as the lime juice, then cook for another 10 minutes or so.

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Grab a bowl full of chili then garnish with your sour cream, shredded cheddar cheese and cilantro!

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If you’re a big “dipper” like I am, have some corn chips handy to dip with your chili!

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Like I said before, if you enjoy really spicy food (and breaking a sweat!), use 3 chipotle peppers and the full TBS of chili powder.  If you want to cut down some on the spice, just use 2 chipotle peppers with a 1/2 TBS of chili powder and it will still give you a good kick!

The husband and I loved this full flavor chili with the unique flavors from the chipotle peppers and the beer.  It’s full of protein and no gluten! The way I like it!

Here’s the full ingredient list and recipe:

Ingredients: Makes about 6 servings

  • 2 TBS oil (I had coconut on hand, so that’s what I used )
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 2 lbs boneless, skinless chicken breasts, diced into bite sized pieces
  • 1 bottle of Redbridge gluten free beer
  • 1 14 oz. can diced tomatoes
  • 2-3 Chipotle peppers in Adobo sauce, minced (use 3 if you like to feel your face and eyes burn!)
  • 1 14 oz. can pinto beans, drained and rinsed
  • 1 14 oz. can black beans, drained and rinsed
  • 1 14 oz. can kidney beans, drained and rinsed
  • 1 TBS chili powder (only use 1/2 TBS if you want to cut down on spice)
  • 1 TBS cumin
  • 1 tsp salt, more to taste as needed
  • 1/4 cup corn meal or masa harina (I used corn meal since I had it on hand)
  • 1 lime, juiced
  • sour cream, for garnish
  • cilantro, for garnish
  • corn chips (optional)
  • chicken broth (optional/if needed)

Instructions:

  1. Chop up the chicken, peppers, garlic and onions.
  2. Drain and rinse the beans.
  3. Melt oil over medium heat in a large pot.  Add garlic and onions, then cook down until onions are soft.
  4. Add the chicken to the mix and cook until no longer pink,  then add 3/4 of the beer and cook for a few minutes until reduced down.
  5. Add in the diced tomatoes, chipotle peppers, beans, chili powder, cumin and salt.  Stir all ingredients, then simmer on medium low for 1 hour.
  6. After about half way through, add a few TBS of chicken broth (if needed) to moisten the chili back up.
  7. Whisk the corn meal or masa harina with the remainder of your beer.
  8. Stir in the corn meal mixture as well as the lime juice, into the chili.  Let simmer for another 10 minutes.
  9. Garnish chili with shredded cheddar cheese, sour cream and cilantro.
  10. Use corn chips for dipping.
  11. And enjoy!

-glutenfreemrs-