A delicious protein packed recipe that is gluten-free and dairy-free. Chicken is roasted with mushrooms, shallots, herbs and red wine before being topped with a ‘creamy’ sauce made with broth simmered walnuts seasoned with garlic and onions.

Serves 4

Instructions:

1. Preheat oven to 400°F.
2. In a medium sauce pan, combine walnut cream sauce ingredients and bring to a simmer. Cook for 10 minutes or until walnuts are tender. Let cool slightly and pour into a blender. Blend until smooth and set aside until ready to serve.
3. Heat oil in a large oven-proof skillet over medium-high heat. Season chicken with salt and pepper. Gently place chicken, skin side down, in the hot skillet and sear for 10 minutes or until chicken is golden brown. Flip chicken, add in mushrooms and shallots and deglaze pan with wine. Add herbs and place pan in the oven.
4. Cook for 30 minutes or until chicken is thoroughly cooked. Let rest for 10 minutes.
5. Serve chicken with sauce and mushrooms. Garnish with some rosemary and thyme.

Tips: Serve with your favorite gluten-free grains, it’s especially great with brown rice and polenta.