Almond Crusted Chicken Cutlets with Creamy Mushroom Leek Sauce

I’ve partnered with Shirley J again.  I’m excited to share a gluten-free recipe for Almond Crusted Chicken Cutlets with Creamy Mushroom Leek Sauce with you.  It was a huge hit with my family.  The sauce is made from Gluten-Free Whisk Bliss.

 

One of the things that can be challenging when you’re gluten-free is modifying recipes to fit your diet.  I had a hard time trying to find a replacement for bechamel.  Most of my experiments ended up in the trash.  I prefer to use GF Whisk Bliss for white sauces.  We use it all the time to make gravy, creamy soups, casseroles and sauces.  It has a nice texture and good flavor.  If you can’t tell, we really love it.

For this recipe I wanted to make breaded chicken cutlets, and almond meal was my go-to bread crumb replacement.  The earthy mushrooms go really well with the leeks and sage in the sauce.  All it needed was a healthy side salad and dinner was served!  You can find the complete recipe on the Shirley J website.  You can see the other recipes I’ve developed for Shirley J here.

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2 Responses to “Almond Crusted Chicken Cutlets with Creamy Mushroom Leek Sauce”

  1. Emily September 30, 2013 at 9:07 pm #

    I think you need to make this for me for dinner tonight…

  2. Becky @ Project Domestication October 1, 2013 at 8:09 pm #

    Leek and mushroom…yes please!

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