Original recipe - Lois Breneman
Gluten-free and sugar-free
Make a thickened roux on the stovetop using real butter, gluten-free flour, coconut milk, salt, and spices to taste. Melt butter, add flour, stir well, and gradually add milk, stirring constantly until the mixture is thickened.
I don't measure when making roux, but if you've made more than 1 1/2 cups, save the remainder for another recipe. It freezes very well. When I make roux I make a large pan of it to freeze in small containers to use in place of cream soups in a can made with gluten and MSG.
To the thickened roux add:
1 large onion, chopped, and sauteed
1 small jar of artichokes, chopped, juice included
1 small jar of dried beef, chopped fine
8 oz. cream cheese, softened
Stir until mixed and the cream cheese is smooth.
Gluten-free and sugar-free
Make a thickened roux on the stovetop using real butter, gluten-free flour, coconut milk, salt, and spices to taste. Melt butter, add flour, stir well, and gradually add milk, stirring constantly until the mixture is thickened.
I don't measure when making roux, but if you've made more than 1 1/2 cups, save the remainder for another recipe. It freezes very well. When I make roux I make a large pan of it to freeze in small containers to use in place of cream soups in a can made with gluten and MSG.
To the thickened roux add:
1 large onion, chopped, and sauteed
1 small jar of artichokes, chopped, juice included
1 small jar of dried beef, chopped fine
8 oz. cream cheese, softened
Stir until mixed and the cream cheese is smooth.
Place in a baking dish:
6-8 chicken breasts, boneless and skinless (natural is best)
Evenly spread the creamy mixture over the chicken breasts.
Bake at 350° for 35 minutes or until the chicken is cooked through (no pink flesh).
Sprinkle fresh chopped parsley, dill, or rosemary over the top and serve.
6-8 chicken breasts, boneless and skinless (natural is best)
Evenly spread the creamy mixture over the chicken breasts.
Bake at 350° for 35 minutes or until the chicken is cooked through (no pink flesh).
Sprinkle fresh chopped parsley, dill, or rosemary over the top and serve.
