Measurements

• 2 tablespoons butter
• 1 pound chicken breast
• 1 cup chicken broth
• 2 tablespoons gluten
• 2 cloves garlic
• 8 ounces mushrooms
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1 cup lactose
• 1 yellow onion

Preparation Method

• In a large skillet, melt the butter over medium heat.
• Add the chicken breast strips and cook until browned on all sides.
• Remove the chicken from the skillet and set aside.
• In the same skillet, add the chopped onion and minced garlic.
• Sauté until the onion is translucent.
• Add the sliced mushrooms and cook until they are tender.
• Sprinkle the gluten-free flour over the vegetables and stir well to combine.
• Gradually add the chicken broth, stirring constantly to avoid lumps.
• Add the paprika, pepper, and salt.
• Stir to combine.
• Return the chicken to the skillet and simmer for about 10 minutes, or until the chicken is cooked through.
• Remove the skillet from heat and stir in the lactose-free sour cream until well combined.
• Serve the chicken stroganoff hot, garnished with fresh herbs if desired.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.