Gluten-Free Chicken Stroganoff with Rice

Ingredients

• about 680 g Chicken breast
• 2 tbsp Gluten-free flour
• 2 tbsp Olive oil
• 1 medium Onion
• about 225 g Mushrooms
• 2 cloves Garlic
• 1 cup Chicken broth
• 1 cup Sour cream (dairy)
• 1 tbsp Dijon mustard
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 4 cups Cooked rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the chicken breast into bite-sized pieces and toss with gluten-free flour, salt, and pepper.
2. 2Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides.
3. 3Remove the chicken from the skillet and set aside.
4. 4Add the chopped onion and mushrooms to the skillet and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute.
5. 5Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
6. 6Stir in the sour cream and Dijon mustard. Bring to a simmer and cook for a few minutes until slightly thickened.
7. 7Return the chicken to the skillet and heat through.
8. 8Serve the chicken stroganoff over cooked rice.

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