My kids call both Chicken Mirabella and Chicken Marsala “Chicken Blah Blah.” One night when my youngest had a stomachache (so I was laying in bed next to her contemplating the next night’s dinner), I thought about using a Good Seasons salad dressing packet as the seasoning for a chicken dish. I found two recipes on the internet using the dressing packet, one which used cream cheese and cream of mushroom soup (not happening in this household) and one that just used white wine (which seemed a little boring). So I concocted this recipe, and my two youngest had 4 helpings each that night for dinner.
2 1/2 chicken boneless skinless chicken breasts
1 packet of Good Seasons Italian Dressing mix
5 oz. mushrooms, quartered
1/2 bag of frozen string beans (about 2 cups)
1 c. chicken broth
1/4 c. white wine
2 Tbs. palm shortening
1 Tbs. rice flour
1/2 Tbs. tapioca starch
1/2 Tbs. chickpea flour
1/4 tsp. sea salt
pinch of black pepper
1 c. unsweetened/plain coconut milk (I used So Delicious)
Place the chicken, contents of the seasoning packet (contains corn, for you corn avoiders), mushrooms, string beans, chicken broth, and white wine in a crockpot/slow cooker.
In a heavy saucepan, melt the palm shortening. Add the rice flour, tapioca starch, chickpea flour, salt & pepper and stir until bubbly. Add the coconut milk a little at a time, stirring to make a cream sauce. When all coconut milk is incorporated, remove from heat, and pour onto chicken and veggies in slow cooker. Cook on low for 6 hours. I served it over rice.