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.