I am sharing one of my favorite Chef’s gfree dinner recipes. Enjoy 
Ingredients
- 2 tsp healthy oil/fat of your choice
- 1 lb boneless, skinless organic chicken breasts cut into 1′ cubes
- 8 oz sliced mushrooms
- 1 onion or large leek, chopped
- 4 cloves garlic, minced
- 1-2 pinches Kosher/sea salt
- fresh ground pepper to taste, crushed red pepper flakes if you like a little kick
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 Tb brown rice flour or regular whole grain flour if you don’t have gluten free needs
- 2 cups milk (I used 1% milk fat)
- 1/2 cup shredded or grated parmesan cheese
- 1 18 oz roll prepared polenta (or make your own polenta, pour into a loaf pan and let cool until solid then cut into thin slices)
Instructions
- Preheat oven to 400 degrees.
- Heat a large skillet over medium-high heat, when hot add oil, swirl to coat. Add the chicken, mushrooms, onion or leek, garlic and seasonings. Stirring often, saute until the chicken and mushrooms are lightly brown and most of the liquid has evaporated off. Stir in the flour then slowly add the milk while stirring constantly. Bring the mixture to a boil then turn off the heat. Stir in the cheese, saving a little or adding more for the top.
- Slice the polenta in to thin slices.
- In a lightly oiled casserole dish, ladle a small amount of the sauce into the bottom. Layer the polenta slices and sauce, ending with a layer of the sauce on top.
- Bake for 15-20 minutes until golden brown and bubbly. Serve and enjoy!