4 chicken breast halves
2 broccoli crowns
4 Tbs. soy-free Earth Balance or palm shortening
1 Tbs. finely sliced onion
2 Tbs. finely minced celery
1/4 c. gluten-free flour blend (I used Pamela’s GF baking mix)
2 c. unsweetened coconut milk
2 Tbs. white wine or chicken broth
sea salt & pepper to taste
1/4 tsp. dry mustard
1/4 tsp. paprika
1/4 c. shredded romano cheese (if sheep’s milk is tolerated)
I used one saucepan for all prep.
Steam the broccoli, then drain, and spread in 9×12″ Pyrex baking dish.
In same saucepan, poach chicken breasts in water. Drain. Dice. Spread into same baking dish.
In same saucepan, melt Earth Balance or palm shortening, and saute onion and celery. Add GF flour blend and let bubble one minute. Add 2 cups unsweetened coconut milk gradually, stirring after each addition. Add white wine or chicken broth, salt & pepper, dry mustard, and paprika. Bring to a simmer, let thicken (add romano cheese here if using). The pour over chicken and broccoli in baking dish.
Bake at 350F for 20 minutes. I served over gluten-free noodles with a side salad and fresh pineapple chunks.