This wonderful creamy gluten-free dairy-free chicken stroganoff recipe has all the flavours of beef stroganoff. Rich texture and bold flavours make the finest comfort food!
– 2 Tbsp avocado oil – ½ yellow onion sliced – 8 ounces baby bella mushrooms sliced – 3 cloves garlic minced – 1 to 1.5 pounds boneless skinless chicken breast – 1 tsp sea salt to taste – 1 15-ounce can full-fat coconut milk – 1 Tbsp lemon juice – 2 Tbsp whole grain mustard* – 2 Tbsp gluten-free all-purpose flour** For Serving: – 8 ounces pasta noodles*** – Dried or fresh parsley
Cook pasta as directed on the packet. Drain the noodles in a colander and reserve until use.Make the stroganoff sauce while the noodles simmer.
Chopped chicken breasts brown in 2–5 minutes. For stroganoff sauce, mix full-fat coconut milk, lemon juice, mustard, all-purpose flour, black pepper, and salt.
Turn up the heat to medium-high and boil the mixture. Cook, stirring periodically, until chicken is done and sauce is thick.