Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup 1:1 gluten-free all-purpose flour
  • 1/2 tsp dried thyme
  • 1 lb boneless skinless chicken breast, cut into 1/2-inch cubes
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place a heavy-bottomed pot over medium heat and melt the butter. Add the cubed chicken breast and sear until just golden on the edges. Remove the chicken with a slotted spoon and set aside.
  2. In the remaining fat, add the diced onion and sauté until translucent and soft, about 5 minutes. Stir in the minced garlic and thyme, cooking for 60 seconds.
  3. Sprinkle the gluten-free flour over the sautéed vegetables and whisk constantly for 2 minutes until the mixture forms a thick, nutty-smelling paste.
  4. Slowly pour in the chicken broth, whisking vigorously to incorporate the roux and eliminate lumps.
  5. Return the seared chicken to the pot. Bring to a gentle simmer (not a boil) for 10 minutes until the chicken is cooked through.
  6. Stir in the heavy cream, fresh lemon juice, and chopped parsley. Adjust salt and pepper to taste before serving.