Gluten Free Dinner Ideas – My Gluten Free Cucina

Gluten Free Surf and Turf

Steak and Cake * Fine Dining on a Budget

A perfectly cooked steak, seared and basted with pan juices, topped with a delicate crab cake. Garnished with fresh lemon and chives, herbed compound butter melting over the top. What would you pay for a meal like this at a restaurant? $50-$100?

Now, what if I told you I made this at home, completely gluten free and for under $15 per serving?

Full disclosure, this is not a filet mignon. It’s a thick cut petite top sirloin that I got on sale- a package of 2 steaks for $15.50, which was half the price of the beef tenderloin. No, it is not as tender as filet mignon but it’s a good little steak with plenty of flavor.

And the crab cakes– they were made with crab from a can. Yes, they would be amazing with fresh or frozen crab meat, but remember, this was an economy meal. I made a batch in advance and reserved one especially for this dinner.

You can make this meal for one, two or more. One steak and one crab cake per person. Just imagine what a dinner party entrée this would make! What would be more surprising, that it was gluten free or that you put it all together on a budget?

This post contains affiliate links.

Ingredients per serving:

1 petite top sirloin steak, thick cut
2 tbsp. canola oil
1 tbsp. butter
Montreal steak seasoning
1 lemon
fresh chives for garnish
2 tbsp. compound butter (see notes)
1 crab cake (see recipe here)

Preparation:

Sprinkle both sides of the steak with Montreal Steak Seasoning. Preheat a heavy skillet for at least 10 minutes, you want the steak to sizzle when it hits the pan for a good sear. Just before adding the steak, coat the pan with 2 tbsp. canola oil and 1 tbsp. butter. Add the steak and cook for 4 minutes. To get that wonderful crust, do not move the steak around in the pan.

Next, turn the steak over and squeeze lemon juice and 1 tbsp. compound butter over the top. Cover and cook until the internal temperature reaches 145º (for medium). OR place it in a 350º oven, uncovered until the internal temperature reaches 145º.

To serve, top the steak with a crab cake. Garnish with chives, lemon wedges and the remaining 1 tbsp. compound butter.

What a meal! Yes, I do eat like a queen despite my dietary restrictions. 👸🏻 I hope that when I show you recipes like this one you realize that a gluten free diet does not mean food has to be boring or tasteless. In fact, I’m a bigger foodie now than I have ever been. It just takes a bit of imagination and determination. Try the recipe, you will not be disappointed!

Notes ♪♫ I used a Hexclad® skillet to cook my steak. It is a hybrid pan combining the best features of nonstick, cast iron and stainless steel. I’ve had mine for 3 years and it was worth the price tag.

Recipes for Crab Cakes and Compound Butter are linked here-

Gluten Free Steak and Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: © My Gluten Free Cucina
Category: Dinner
Method: Skillet
Diet: Gluten-Free

Print Recipe

Description

A perfectly cooked steak, seared and basted with pan juices, topped with a delicate crab cake. Garnished with fresh lemon and chives, herbed compound butter melting over the top.

Ingredients

Scale

1 petite top sirloin steak, thick cut
2 tbsp. canola oil
1 tbsp. butter
Montreal steak seasoning
1 lemon
fresh chives for garnish
2 tbsp. compound butter (see recipe link)
1 crab cake (see recipe link)

Instructions

Sprinkle both sides of the steak with Montreal Steak Seasoning. Preheat a heavy skillet for at least 10 minutes, you want the steak to sizzle when it hits the pan for a good sear.

Just before adding the steak, coat the pan with 2 tbsp. canola oil and 1 tbsp. butter. Add the steak and cook for 4 minutes. To get that wonderful crust, do not move the steak around in the pan.

Next, turn the steak over and squeeze lemon juice and compound butter over the top. Cover and cook until the internal temperature reaches 145º (for medium). OR place it in a 350º oven, uncovered until the internal temperature reaches 145º.

To serve, top the steak with a crab cake. Garnish with chives, lemon wedges and more compound butter.

Notes

♪ Recipes for Crab Cakes and Compound Butter are linked here-

Crab Cakes

Compound Butter

♪ I used a Hexclad® skillet to cook my steak. It is a hybrid pan combining the best features of nonstick, cast iron and stainless steel. I’ve had mine for 3 years and it was worth the price tag.

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited.

Gluten Free Hibachi Style Chicken with Fried Rice

Never underestimate a woman and her skillet. This hibachi inspired dinner is SO good and has all the best flavors of a delicious meal at a hibachi restaurant without the big price tag, or the gluten!

No, you do NOT need a table sized hibachi grill in your kitchen to make this Japanese style meal at home (wouldn’t that be fun though?). A double burner griddle, large skillet or sauté pan will do the trick.

4 servings

This post contains affiliate links.

Ingredients:

12 oz. boneless chicken breast
4 cups mixed vegetables such as peas, carrots, onions, celery, mushrooms
olive oil
toasted sesame oil
4 tbsp. Tamari, divided
1/4 cup gluten free chicken broth
1/4 tsp. powdered ginger
1/4 tsp. garlic powder
1 tsp. cornstarch
1/2 tsp. toasted sesame seeds, for garnish
sliced scallions or chives, for garnish

For the rice

3/4 cup long grain white or brown rice
1-½ cups water
1/4 tsp. salt

For the egg

1 egg + 1 tbsp. water
cooking spray

Sake optional 😉

Preparation:

Cook the rice according to package directions, either stove top or in a rice cooker. You can do this ahead of time, in fact it will be better if you make the rice a day ahead and refrigerate.

Next, prep your ingredients. Whisk together the chicken broth, garlic powder, ginger powder and cornstarch. Dice the chicken into 1″ cubes and toss with 1 tbsp. tamari and 1 tsp. sesame oil. Cut the vegetables into small dice (if using frozen vegetables, thaw them while you make the rest of the dish). Slice scallions or chives on the diagonal for garnish.

Coat a large sauté pan or nonstick skillet with cooking spray over medium low heat. Scramble the egg, chop into small pieces and set aside.

Add 1 tbsp. olive oil and 1 tsp. sesame oil to the pan. Add the diced chicken and begin browning.

Turn to finish cooking through.

Transfer the chicken to a bowl and keep warm. Add the veggies to the same pan with 1 tsp. sesame oil and 1 tbsp. tamari.

When the veggies are crisp tender add back the chicken. Pour in the chicken broth mixture, stirring and tossing to combine until the liquid thickens.

Finally, add the cooked rice to the pan with the egg. Finish with 1 tbsp. tamari and 1 tsp. sesame oil and stir to heat through. Garnish with the toasted sesame seeds and sliced scallions or chives.

Notes ♪♫

♪ Sake is a traditional accompaniment to dining at a hibachi restaurant, but is it gluten free? For a full run down of which brands of Sake are gluten free please refer to this article from Beyond Celiac.

♫ If you are on a low sodium diet, consider substituting coconut aminos for the tamari in this recipe. A soy free alternative to soy sauce, coconut aminos are made with coconut tree sap and salt. A savory seasoning with a salty, umami flavor profile it contains far less sodium than gluten free soy sauce or tamari.

Originally posted 10/27/2022 Updated 08/17/2026

Easy Gluten Free Seafood Medley

Where are my seafood lovers? Today I’m going to show you the easiest dish that you can make in about 15 minutes! If you happen to be near a Whole Foods store, keep an eye out for their Seafood Medley available in the freezer section. It has shrimp, scallops, mussels and squid all in a 14 oz. package, no prep needed. Convenient and just enough for 2 servings.

I didn’t take step by step photos when I made this, because I honestly didn’t think I’d be sharing it with you, but it tasted so good and it was SO easy, that I thought I’d have to add it to the blog. I had leftover yellow rice from another meal, so this was extra quick.

Dinner for 2

This post contains affiliate links.

Ingredients:

3/4 cup long grain brown (or white) rice
1½ cups gluten free lower sodium chicken broth
1/4 tsp. turmeric
1/4 tsp. salt
1 tsp. butter
1 package (14 oz.) frozen seafood medley, defrosted
1 tbsp. butter
1 tbsp. olive oil
Old Bay® seasoning
1/4 cup white wine (not cooking wine!)
fresh chives/parsley for garnish

Preparation:

Cook the rice in the chicken broth, stirring in the turmeric, salt and butter. You can do this step ahead of time and refrigerate until ready.

Add 1 tbsp. each of butter and olive oil to a deep nonstick skillet or sauté pan. Add all of the seafood and sprinkle with Old Bay. Cook for 2 minutes then add the wine, stir and give the alcohol a minute to cook off.

Next add the cooked rice. It will absorb any liquid from the seafood and the wine. Stir until heated through, then garnish with fresh chives and/or parsley.

Notes ♪♫ I am a big seafood lover, and I tend to shop for it in the frozen section. I find it is often less expensive, and I love that I can get my favorites like salmon packaged in individual vacuum sealed portions.

Maple Dijon Chicken

This easy sheet-pan dinner comes together in just a few steps, and it is SO good you’ll want to add it to your dinner rotation. It’s a one-dish, healthy and complete meal perfect for any day of the week! And with only one pan, cleanup is a snap!

This post contains affiliate links.

Ingredients:

5-6 bone in chicken thighs
olive oil spray
salt and pepper
12 oz. package brussels sprouts, trimmed and halved
16 oz. sweet potato, peeled and cubed
4 tbsp. Dijon mustard
3 tbsp. real maple syrup
2 tbsp. tamari (gluten free soy sauce)
fresh thyme and chives
2 tbsp. chopped nuts (I used almonds and pecans)
2-3 tbsp. olive oil for drizzling

Preparation:

Line a large sheet pan with foil, and coat with olive oil spray. Remove the skin from the chicken thighs and arrange on the baking sheet. Spread the Brussels sprouts and sweet potato cubes in an even layer around the chicken. Season all with salt and pepper.

Whisk together the Dijon mustard, maple syrup (use REAL maple syrup) and tamari.

Spoon the mixture over the chicken and veggies, save a little to brush on near the end of cook time. Sprinkle fresh thyme leaves on the chicken and drizzle olive oil over everything.

Bake for 45-50 minutes at 425º. During the last 15 minutes of baking, baste the chicken with the remaining Dijon mixture and sprinkle nuts over the veggies. Remove from the oven and garnish with fresh thyme sprigs and chives. Bring it to the table just like that, no serving dishes needed!

Notes ♪♫ If you are new to gluten free, be aware that regular soy sauce is fermented in wheat, it is NOT gluten free. Always check labels on condiments and use Tamari or Coconut Aminos in recipes that call for soy sauce.

[print_link]

Gluten Free Crab Cakes

Crab Cakes are a New England classic, and I have always loved them. Of course, they are now off limits (ah breadcrumbs!). For a while, I had been thinking about making a gluten free version at home, and when I finally put my mind to it, they turned out great!

Like many of my recipes, this one came about because I was missing an old restaurant favorite from before my Celiac diagnosis. When recreating a recipe, I always aim to get all of the flavor and consistency of the original. In fact, I consider it the biggest compliment when people say they can’t tell something I made is gluten free. But the real advantage of making something from scratch is that you control what goes into it.

My Gluten Free Crab Cakes are not stingy with the crab meat (restaurants take note!). Fresh crab is wonderful, but if like me you are not up for cooking and cleaning a live crab, try using frozen crab meat. It is a very good alternative and worth seeking out. Of course, you can use canned if that is what you have available. Look for Fancy Lump Crab and be sure to check the ingredient label.

If you prep them in advance and refrigerate, you can have this entrée on the table in minutes!

Yield: 5-6 crab cakes (plan for 1 each as an appetizer or 2 as a main course)

This post contains affiliate links.

Ingredients:

1 garlic clove, minced
1 tbsp. red bell pepper, minced
1 tsp. Canola oil
1 egg
3 tbsp. gluten free mayonnaise
1 tsp. gluten free Worcestershire sauce
1 tbsp. lemon juice
1/4 tsp. garlic powder
1/2 tsp. dried onion flakes
½ tsp. salt
1/8 tsp. red pepper flakes
1/4 cup mashed potato flakes
6 oz. Fancy Lump Crab meat (or use fresh, frozen or canned)
4 tbsp. gluten free seasoned breadcrumbs
1 tbsp. olive oil
1 tbsp. butter
Lemon slices, optional for serving
Fresh chives, optional for garnish

Preparation:

Chop the garlic and red bell pepper into fine mince. Sauté 2 minutes in 1 tsp. canola oil. Set aside and cool to room temperature.

Add the breadcrumbs to a shallow bowl. In a separate bowl, whisk the egg, mayonnaise, Worcestershire sauce, minced veggies, lemon juice and seasonings in a separate bowl. Add the potato flakes and whisk until smooth.

Fold in the crab meat and 2 tbsp. (half) of the breadcrumbs.

Using a ¼ cup measuring cup, scoop out the mixture to form 5-6 crab cakes. Handle them gently and they should hold together (they will be wet). Carefully roll each crab cake in the remaining breadcrumbs to coat. Arrange them on a baking sheet lined with parchment and refrigerate for 1 hour. This will help retain their shape and hold together while cooking.

Heat a non-stick griddle or large skillet over medium low with 1 tbsp. butter and 1 tbsp. olive oil.

Cook the crab cakes for 5 minutes per side. To get that golden crust, don’t move the crab cakes around until it’s time to flip them over. Transfer to a baking sheet and put them in a 350º oven for a few more minutes to finish, then lower the heat and keep warm until serving.

Friends, they were so delicious! The recipe is easy enough, wouldn’t you say? A lovely appetizer to begin a meal or serve as a main course. Go on and give it a try, surprise your special someone or treat yourself.

Notes ♪♫ Several of my readers have mentioned that Lea and Perrins Worcestershire Sauce is not gluten free in Canada, as it contains malt vinegar. (In the US, it is made with distilled white vinegar and is gluten free). Always check labels!

Originally published 5/26/19, Updated and rephotographed 6/16/26

Beef Guazzetto – Italian Beef Stew

Would you believe that an Italian dish like this one could be gluten free? You might be surprised to know, that other than the pasta, there was only one ingredient swap needed to make this meal completely Celiac safe!

It’s true! There are some recipes that require major modifications, but the vast majority will only need a swap of one or two ingredients to be gluten free. This Beef Guazzetto, or Italian Beef Stew is a great example.

An economical cut like beef chuck becomes melt in your mouth tender using this slow cooked, braising method. With today’s soaring food prices, it is a great way to stretch your grocery budget.

This post contains affiliate links.

Ingredients:

1 lb. stew beef (chuck), cut into cubes
1 cup gluten free beef broth
salt and pepper, to taste
2 tbsp. gluten free flour (you can use rice flour)
3 tbsp. olive oil, divided
1/2 sweet onion, minced
2 small carrots, minced or grated
2 small celery stalks, minced
2 garlic cloves, minced
3 tbsp. tomato paste
15 oz. can crushed tomatoes
1/2 cup red wine
2 bay leaves
1/2 tsp. basil
gluten free pasta
grated cheese, for serving
fresh Italian parsley, for garnish (optional)

Preparation:

If the prep sounds familiar, it’s because the steps are similar to making a Bolognese sauce. Let’s get started!

First, make a “soffritto” by pulsing the onion, carrot and celery in a food processor or electric chopper.

Dry the beef with paper towels, this helps with browning.

Place the beef cubes in a food safe plastic bag with 2 tbsp. rice flour and shake to coat.

Heat 1 tbsp. olive oil in a Dutch oven and begin browning the beef. Don’t crowd the pan, brown in batches if needed using an additional tbsp. of olive oil for each batch.

Leave those caramelized brown bits in the bottom of the pan, they are full of flavor! Set the beef aside and keep warm.

Add more olive oil to the pan with the onion, carrot, celery and garlic. Cook for several minutes, stirring frequently, then clear a space in the center for the tomato paste.

Toast the tomato paste for a minute, then stir it into the vegetables. Add the wine, using a spatula to scrape up those browned bits at the bottom of the pan. Reduce heat to a simmer and continue cooking until the wine is reduced by half.

Add the beef cubes back to the pan, with the bay leaves.

Stir in the beef broth and crushed tomatoes, cover and simmer on lowest heat for 2-½ hours.

Stir the sauce frequently to be sure it isn’t sticking to the bottom of the pan. A simmer mat is great for keeping sauces on a low simmer. As it cooks, you will see the stew gradually thickening.

After 2 hours, this is what it will look like. You will still have distinct chunks of beef, but some will partially break down and become one with the sauce. It is incredible!

A sauce like this deserves an extra special pasta. Check out these Gluten Free Paccheri Rigati – OMG what a find! I got them from La Piccola Rosa Culinary Classics and believe me they are fabulous. Check them out!

To plate, spoon cooked pasta into serving bowls and ladle the Beef Guazzetto over the top. Sprinkle with grated cheese and fresh Italian parsley if available.

Variations: For a splurge, substitute beef short ribs for the stew beef. At the end of cook time remove the bones and shred the meat. Or, for a lighter sauce, use veal stew meat with white wine and chicken broth.

Notes ♪♫ Beef Guazzetto, or Guazzetto di Manzo was adapted from an episode of Lidia’s Italy, Lidia has long been one of my favorite TV chefs! If you are thinking that you cannot enjoy your Italian favorites on the gluten free diet, think again. Or better yet, let me inspire you!

Originally posted 5/28/2022 Updated and rephotographed 5/16/2026

[print_link]

Turkey, Quinoa & Sweet Potato Bowls

These dinner bowls have it all, they are packed with flavor, texture and fresh ingredients! Each component of this recipe was carefully chosen to create a colorful, balanced meal that will satisfy your hunger as well as your taste buds.

What’s in it?

This bowl has sweet potato, Brussels sprouts, turkey meatballs, and a rice-quinoa pilaf. For texture and crunch, I added bacon, nuts and seeds. Finished with a drizzle of gravy to bring it all together. Let’s take it one step at a time.

Make the Meatballs

¾ lb. ground turkey
1 egg
1/8 tsp. thyme
1/8 tsp. sage
1/4 tsp. salt
2 tbsp. potato flakes
2 tbsp. rolled oats
2 tbsp. gluten free breadcrumbs
1/4 tsp. maple sage seasoning

Combine all of the ingredients in a bowl and mix thoroughly with your hands or a potato masher. Line a sheet pan with foil and mist with cooking spray. Form 16 small meatballs and arrange in the pan with space in between. Broil 4-5 minutes per side.

Roast the veggies

16 oz. sweet potato, peeled and cut into chunks
12 oz. Brussels sprouts, halved
2 tbsp. light oil (light olive oil or canola)
2 strips bacon
salt and pepper, to taste
1 tbsp. chopped nuts (almonds/pecans)
1 tbsp. seeds (pumpkin/sunflower)

On a second sheet pan, spread the potatoes and Brussels sprouts in an even layer. Toss with oil and season with salt and pepper. Top the Brussels sprouts with bacon cut into 1″ pieces, 1 tbsp. nuts and 1 tbsp. seeds. Roast at 425º for 25 minutes.

Cook the rice/quinoa

1/3 cup rainbow quinoa
1/3 cup white rice
2/3 cup chicken broth
2/3 cup beef broth
2 tsp. butter
1/2 tsp. salt

Melt butter in a small saucepan. Add the rice and quinoa, stirring to coat. Add the broth and salt, bringing to a boil. Cover and simmer on low for 20 minutes.

Make the gravy

1/2 cup chicken broth
1/2 cup beef broth
1 tbsp. butter, softened
1 tbsp. arrowroot
1/4 tsp. onion powder
1/4 tsp. garlic powder

Stir the arrowroot and softened butter together to form a paste. In a small saucepan, combine the broth, onion powder and garlic powder. Bring to a boil then whisk in the butter mixture. Simmer 5 minutes to thicken.

Arrange your serving platter.

I set up my platter like this, to show off the different colors and textures. The gravy was served in a small gravy boat.

This took a little time to put together but it was definitely a hit. Leftovers were just as good the next day.

Notes ♪♫ Many supermarkets offer fresh veggies that have been prepped for cooking. I got sweet potato peeled and diced, and Brussels sprouts that were pre-washed and halved. Such a convenience, I just had to spread them out on a baking sheet and add my toppings!

[print_link]

Gluten Free Asian Chicken Wings

Move over BBQ, these Asian inspired chicken wings are incredible! Sticky and sweet, you’ll want to double or triple the recipe because these wings are addictive!

The preparation begins with a coating of cornstarch and egg. The wings are then quickly pan fried and drizzled with a sticky sweet syrup and baked in the oven. Yes, it is a bit labor intensive but oh my goodness! I could not stop eating them!

Are Asian condiments gluten free?

This is an area where you have to be careful. While many Asian condiments are gluten free, others like soy sauce are not. Generally, I recommend looking for the gluten free label and if you’re not sure check the manufacturer website.

This small batch (1-½ lbs. wings) would be a nice appetizer or small plate. Throw in a salad and side and make it a meal. Or quadruple the recipe and have a party 😋

This post contains affiliate links.

Ingredients:

1-½ lbs. chicken wings (about 15-18 pieces)
garlic granules
ginger powder
1/3 cup cornstarch
2 eggs
1/2 cup canola oil
1/3 cup sugar
1/4 cup mirin (rice wine) * see notes
2 tsp. ketchup
2 tsp. gluten free soy sauce (tamari)
2 tbsp. chicken broth
salt, to taste

Preparation:

Arrange the wings on a baking sheet and sprinkle both sides with ginger and garlic powder. Cover and refrigerate for 1 hour.

Whisk together the sugar, mirin, ketchup, tamari and chicken broth in a small saucepan. Add a pinch of salt. Bring the mixture to a simmer, whisking frequently then cover and set aside.

Set up 2 breading trays, one with the cornstarch and the other with 2 beaten eggs. Heat a large nonstick skillet with enough canola oil to coat the surface completely.

Dredge the wings in the cornstarch, then dip in the beaten eggs. Add to the hot skillet, leaving space in between (fry them in batches if needed). Turn the wings to get a crust on all sides.

Mist a casserole dish with cooking spray. As the wings finish cooking, arrange them in a single layer. Preheat the oven to 350º.

Spoon the sauce evenly over the wings and bake for one hour, turning halfway through.

Serve hot, spooning a little of the pan juices over the wings.

I made these for game day, SO good!

I could have eaten the entire batch, but I restrained myself and saved some for lunch the next day. They were just as good reheated in the microwave!

Notes ♪♫ Mirin is a sweet rice cooking wine that can be found with other Asian condiments at your local market. I like Eden brand premium mirin, for its authentic, quality ingredients that are gluten free, low sodium and contain no added sugar or syrup. As a bonus, it is fermented from Lundberg organic rice, one of my favorites!

[print_link]

Gluten Free Coq au Vin

In an homage to the great Julia Child who I still love to watch on old reruns, I decided one day to challenge myself to make her iconic dish, Coq au Vin.

I learned by watching the master herself prepare this dish on her show The French Chef. After watching this episode a few times, I felt confident enough to head to the kitchen.

I learned a few things from Julia in addition to her recipe. First, this fancy-pants sounding dish is actually a stew. More comfort food than gourmet. Second, Julia is a good teacher, and you will not need a culinary degree to recreate this French dish at home.

I even made a gluten free beurre manié! Check it out!

Is Coq au Vin gluten free?

Except for the flour used to thicken the sauce, the ingredients are naturally gluten free!

This post contains affiliate links.

Ingredients:

6 bone-in, skin on chicken thighs
3 slices of bacon, diced
1 carton (6 oz.) pearl onions, peeled and trimmed
1 carton (8 oz.) white button mushrooms, rinsed and quartered
2 large carrots, peeled and diced
2 garlic cloves, minced
2 cups red wine (use a wine to drink with dinner)
1 cup beef stock
2 tbsp. tomato paste
1/2 tsp. thyme
1 bay leaf
1 tbsp. olive oil
3 tbsp. butter
3 tbsp. arrowroot flour

Preparation:

Per the master herself, I started by poaching the bacon. According to Julia this step keeps the bacon flavor from overwhelming the entire dish. I don’t know if I would necessarily do this again other than for the sake of authenticity.

After the bacon was poached and drained, I browned it in a stainless-steel skillet and set it aside to drain on paper towels. The chicken was browned in the same pan, to take advantage of the bacon grease left behind.

For the next step, I moved the browned chicken and bacon to a nonstick sauté pan (you will need a pan with a lid), leaving the stainless-steel pan available for cooking the onions and mushrooms.

Here is where Julia adds the cognac and flambés the chicken. That’s not something I would be eager to try (imagining the smoke alarm going off!)

I added all of the wine, stock, tomato paste and seasonings. Honestly, there was a bit too much liquid and I would cut back next time. Julia did not add carrots in her recipe, but I went rogue and put a few in. Lid on, time to simmer!

Since my pearl onions were already peeled and trimmed, I was able to begin browning them in oil without all the prep work. After this step, I added water to the pan and simmered the onions for 30 minutes, after which they were removed and set aside.

For the next addition, I rinsed and quartered one 8 oz. carton of button mushrooms, cooking them in olive oil and butter.

Now, for the finale. To put it all together, I made the beurre manié (a/k/a kneaded butter). This was as easy as stirring together soft, room temperature butter with arrowroot flour until well incorporated.

I transferred all of the liquid from the sauté pan into a stock pot and whisked in the beurre manié until it was smooth and silky.

I added the onions and mushrooms to the sauce, then poured it over the chicken, bringing to a simmer one last time before serving.

There it is. So many little steps to develop the flavor profile of this famous dish. Yes, it was delicious. Yes, I will take a few shortcuts next time, but I do intend to make this again.

Notes ♪♫ I took a few (but not many) liberties with Julia’s recipe. I omitted the cognac, so no flambéing! 🔥While Julia used a whole fryer chicken and took great pains to explain how to cut it up, I opted for bone-in, skin-on chicken thighs. My grocer had pearl onions, already peeled and ready to cook (thank you!) so that was another tedious step that I was able to skip. Finally, I substituted arrowroot for the flour to make the beurre manié. With that, the recipe is gluten free!

[print_link]

Gluten Free Lemon Chicken

Lemon Chicken, the iconic dish from the sitcom Everybody Loves Raymond is famous for a reason. It’s easy and delicious! The boneless chicken breast comes out so juicy and tender, and the bright lemon flavor will make you an instant fan. Perfect for family dinner, company or date night. Make it for your special someone!

Dinner for 2

Ingredients:

1 large (12-14 oz.) boneless chicken breast
olive oil
1 egg
1 tbsp. minced shallot
1/4 tsp. Tuscan seasoning
salt and pepper, to taste
1/2 cup grated Parmigiano Reggiano cheese
2 tbsp. rice flour
2 tbsp. butter
1/4 tsp. garlic granules
1/4 cup chicken broth
2 lemons, divided use

Preparation:

Butterfly the chicken breast then cut it in half lengthwise.

Set up 2 breading trays. In the first tray, beat the egg with 1 tbsp. water. Whisk in 1 tbsp. minced shallot, salt and pepper to taste. In the second tray, add the rice flour and grated cheese.

Heat a nonstick skillet over medium low. Coat the bottom with olive oil. Working with one piece at a time, dip the chicken in the egg mixture, then shake off the excess and dredge in the flour and cheese.

When the pan is hot, add the chicken and cook for 6-7 minutes per side, turning once.

I cooked it all in this divided pan from Anolon, how cool is that?

To make the sauce, melt the butter and squeeze in the juice from one of the lemons, then stir in the chicken broth. Slice the other lemon for garnish.

I grilled the chicken on one side and made the sauce on the other!

To serve, transfer the chicken to a plate, garnish with lemon slices and drizzle with the sauce.

I served it with risotto and peas. You could definitely do a side of pasta or potato and veg as well.

Notes ♪♫ Don’t reach for the plastic lemon, freshly squeezed lemon juice is a must for this dish! 🍋🍋🍋 The same goes for the cheese, grate your own Parmigiano Reggiano cheese and taste the difference!

[print_link]