Melt the butter in a skillet. Add the mushrooms and onion. Saute until tender. About 5 minutes. Add the garlic. Stir. Sprinkle the entire skillet evenly with the corn starch. Stir around to coat. Add the broth while stirring with a whisk. We are not adding very much liquid. This will thicken quite rapidly. We are making the Cream of Mushroom soup consistency you find when you open the can. Use as you normally would by adding more broth or dairy free milk when adding to your recipe; like with a Green Bean Casserole.
You could also add enough broth to bring this to the consistency of a gravy or sauce. Add chicken breast that have been browned on both sides. Cover and allow to simmer about 20 minutes until chicken is cooked through. Serve with rice.
52 Low Carb Gluten Free, Dairy Free, Soy Free and Nightshade Free recipes with 18 supporting recipes, like this one! You will find "butter" in this cookbook but since there are so many great dairy free butter options it should not be a problem replacing real butter for a dairy free option.
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