The GFCF Recipe Experience: Slow Cooked Creamy Herbed Chicken
Posted Aug 24 2010 8:43am
It's good to be back!
After a month of family, monuments, museums, lichens, and ghosts, I am back blogging again, hopefully more frequently than I have been of late. Starting with last night's dinner...
I had some boneless, skinless chicken breasts I needed to cook, and my idea was to do a pasta dish, slow cooking the breasts in the crock pot with some sort of sauce. But I really didn't want to do a simple spaghetti sauce. Looking up recipes on the web, the most common feature of slow-cooked chicken breast recipes was the addition of a can of condensed cream soup, which, while GFCF versions may exist, they were not existing in my pantry. Overcoming this was rather straightforward - a roux, the perfect thickening agent. Combined with seasonings and some GFCF chicken stock, this was a more than capable substitute.
I chose to modify a recipe called Angel Chicken, which I found at the cdKitchen website. I chose this recipe not only because I found it interesting, but it also enabled me to use a couple of things I had on hand that I just had not found a use for. First was an apple basil vinaigrette dry mix made by Simply Organic . The second was a container of Tofutti GFCF herb and chive cream cheese substitute, which added a real richness to the sauce.
The end result was slow-cooked goodness - tender chicken with a creamy herbed sauce. Perfect for a bowl of pasta.
SLOW-COOKED CREAMY HERBED CHICKEN adapted from a recipe found at www.cdKitchen.com
1/4 cup + 3 Tbsp CF Butter
3 Tbsp GF all purpose flour
1 1/4 cups GFCF chicken stock
1 tsp pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp rubbed sage
1/2 tsp dried thyme
1 package GFCF Dry Salad Dressing Mix (I used the Apple-Basil Vinaigrette mix from Simply Organic)
1/2 cup white wine
1 8oz. package GFCF Cream Cheese (I used Tofutti Herb and Chive Cream Cheese Substitute)
2 1/2 to 3 lbs. boneless, skinless chicken breasts
Make the Roux Mixture. In a saucepan heated over medium heat, melt 3 tbsp of butter. Add the flour and stir with a whisk until bubbly. Whisk in the pepper, onion powder, garlic powder, sage, and thyme. Add the chicken stock and stir until the mixture is bubbly and without lumps. Set aside.
Make the sauce. In a second saucepan heat the remaining 1/4 cup butter over medium heat. Add the salad dressing mix and stir until combined. Add the wine, cream cheese and the roux mixture, and stir until well combined.
Arrange the chicken breasts in the bottom of a crock pot. Pour the sauce evenly over the chicken breasts. Cover and cook on low for 5 hours.
Serve over the GF pasta of your choice (I used a combination of corn/quinoa and rice spaghetti).
NOTE: One thing I should mention is that prior to pouring over the chicken, the sauce is really, really thick. It thins out while cooking as it mixes with the juices from the chicken.
NOTE II: This is also one of those recipes that you can truly make your own. You can use whatever GFCF dry salad dressing mix you choose (the original recipe called from an Italian dressing mix) and whatever other herbs or flavoring you choose. I'm wondering how a lemon-pepper seasoning would taste...or maybe rosemary...