Dairy-Free Creamy Mushroom Chicken & a new allergy
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While posting the recipe for BBQ Chicken Salad, it reminded me of my absolute favorite Marie Callender’s meal…..Chicken Callendini! The thick, creamy, mushroom and wine sauce poured over chicken and served on a bed of fettuccine alfredo. OMG…that brings back so many memories. I have a thing for creamy foods, and this one is amazing. It was definitely a love hate relationship due to the fact that I am lactose intolerant…so I created this Dairy-Free Creamy Mushroom Chicken without any dairy or lactose!
Not, that I ever let that stop me from eating my favorite meal. I would still indulge and regret time and time again, but it was worth it. I decided it was time to recreate my favorite meal, minus the dairy. No canned cream of mushroom soup {MSG}. No sour cream, and definitely no Alfredo sauce. My plan worked…..creamy, dreamy mushroom sauce with chicken and fettuccine noodles just like I remembered…..but mine is called Dairy-free Creamy Mushroom Chicken.
Twenty minutes later, I was sick to my stomach, just like I remembered. But how? How could this completely non dairy meal make me so sick? Mushrooms! The only explanation is that I am allergic to mushrooms and never realized it. I do not like mushrooms. I do not normally cook with mushrooms, ever!! This is the only meal I can think of that has mushrooms in it. So now that I have finally recreated my favorite meal, I have to give it up…..again. 🙁
How to make Dairy-Free Creamy Mushroom Chicken:
Heat oil in a large skillet or Dutch oven over medium heat. Add onions, garlic, and mushrooms. Saute until onions are soft, 3 – 5 minutes.
In the meantime, whisk together chicken broth, coconut milk, and 3 Tablespoons of flour in a small bowl. Set aside.
When onions are soft, stir in 3 Tablespoons of flour (will form a thick paste). Stir in chicken broth mixture, and bring to a boil, stirring occasionally. Sauce should begin to thicken.
Reduce heat and add wine, salt, pepper, nutmeg, and tarragon. Continue to simmer, stirring occasionally for 25 minutes.
Add the sour cream and continue to simmer for an additional 5 minutes.
Pound chicken between two pieces of plastic wrap to a uniform thickness with a rolling pin. Add to sauce mixture, cover and bake in a preheated 350 degree oven for 20 minutes. Alternatively, place chicken in a 13 x 9 baking dish and cover with sauce. Cover pan with aluminum foil and bake as listed.
Serve chicken over a bed of cooked fettuccine noodles. Pour sauce over chicken, sprinkle with Italian parsley, and serve.
Okay my goal is not to scare you away from this awesome meal. My son Alex, who is allergic to dairy, absolutely loved it!!! He looked at me with a huge smile on his face and asked a couple of times “Are you sure this is dairy free?” Are you sure I can eat this?” 🙂
***Update***I have since developed an allergy to coconut and soy so I completely remade this dish last year under the name Creamy Mushroom Chicken. It turns out that the reason why I cannot eat mushrooms is because they naturally contain MSG, which I have always had a problem with…that’s why I stopped eating at Marie Callenders in the 90’s. 😉 If I make the meal, and immediately remove the mushrooms after taking the pictures everything is fine, lol. I have left this recipe the way it was written 6 years and I stole the images from the new version since I cannot remake this recipe as written unless it make it and throw it in the trash….that would be stupid and wasteful! If you would like to see the step by step images check out the new version. 🙂
Enjoy!!
Dairy-Free Creamy Mushroom Chicken
Ingredients
- 3 Tablespoons olive oil (can substitute butter)
- 3 Tablespoons diced, yellow onion
- 2 large cloves garlic (minced)
- 8 ounces mushrooms (sliced)
- 6 Tablespoons all-purpose flour (divided)
- 1 ¾ cup chicken stock (heated)
- 1 cup full-fat, canned coconut milk (shake well before opening - can substitute heavy cream)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 3 Tablespoons dried tarragon (crushed)
- ¾ cup white wine
- 6 ounces non-dairy sour cream (can substitute real sour cream, or Greek yogurt)
- 2 pounds chicken breasts (boneless, skinless)
- cooked fettuccine noodles (optional)
- 2 Tablespoons chopped Italian parsley (to garnish)
Instructions
- Heat oil in a large skillet or Dutch oven over medium heat. Add onions, garlic, and mushrooms. Saute until onions are soft, 3 - 5 minutes.
- In the meantime, whisk together heated chicken broth, coconut milk, and 3 Tablespoons of flour in a small bowl. Set aside.
- When onions are soft, stir in 3 Tablespoons of flour (will form a thick paste). Stir in chicken broth mixture, and bring to a boil, stirring occasionally. Sauce should begin to thicken.
- Reduce heat and add wine, salt, pepper, nutmeg, and tarragon. Continue to simmer, stirring occasionally for 25 minutes.
- Add the sour cream and continue to simmer for an additional 5 minutes.
- Pound chicken between two pieces of plastic wrap to a uniform thickness with a rolling pin. Add to sauce mixture, cover and bake in a preheated 350 degree oven for 20 minutes. Alternatively, place chicken in a 13 x 9 baking dish and cover with sauce. Cover pan with aluminum foil and bake as listed.
- Serve chicken over a bed of cooked fettuccine noodles. Pour sauce over chicken, sprinkle with Italian parsley, and serve.
Nutrition
OMG! Thanks for that fab dairy free.chicken recipe
Both my daughters are dairy allergy kids. This recipe is so great for them. BTW, they are 33 and 22. Both cook. So this recipe goes to them. Mommy done in the kitchen!