Chicken Fricassee
Balsamic Spinach Salad with Goat Cheese
Ingredients
- 4 bone-in, skinless chicken thighs
- 2 Tbsp olive oil
- 1 cup frozen seasoning blend (diced onion, bell peppers, and celery)
- 1 (8-oz) pkg sliced mushrooms
- 1 (14.5-oz) can gluten-free chicken broth
- ½ cup dry white wine (or use chicken broth)
- 1 Tbsp cornstarch
- 1 Tbsp cold water
- 1½ tsp Italian seasoning
- 1 Tbsp fresh lemon juice
Instructions
- Season chicken lightly with salt and pepper. Cook in 1 Tbsp hot oil in a Dutch oven over medium-high heat 2 to 3 minutes per side or until browned; remove from Dutch oven.
- Sauté seasoning blend and mushrooms in 1 Tbsp hot oil in Dutch oven 5 minutes or until tender. Return chicken to Dutch oven. Add broth and wine; bring to a boil. Reduce heat, and simmer, covered, 25 minutes or until chicken is done.
- Whisk together cornstarch and cold water; add to Dutch oven with Italian seasoning and lemon juice. Boil 3 minutes or until mixture is slightly thickened, stirring constantly. Serve sauce over chicken.
Side Dish Ingredients
- 3 Tbsp sliced almonds
- 3 cups baby spinach
- ¼ cup thinly sliced red onion
- 3 Tbsp gluten-free refrigerated balsamic vinaigrette
- ¼ cup crumbled goat cheese (or use feta)
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat until fragrant.
- Place spinach in a bowl. Top with onion and nuts; toss with vinaigrette. Season with salt and pepper to taste. Top with cheese.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
