I feel bad for my husband some days. He really is a blessing. He has given up some of his favorite foods to support me in my food challenges. He’s kindly finished his plate of quinoa or asparagus. He’s choked down veggie burgers and cauliflower pizza. At first I knew it was hard for him, but overtime he has accepted our new diet just as I have. I try to make as much for him as I can that resembles his comfort food. I’m not sure why I never thought of this before but I wanted to make him some chicken fried steak – healthy style. It’s just a comforting home-style dish in our area and it was very simple to recreate. Instead of steak, I had some organic ground chicken and it worked perfectly. Serve this with some green beans and mashed potatoes and you’ve got a meal! Makes 6 servings
1 lb ground chicken
1 Tbsp olive oil
1 tsp roasted garlic, minced
½ tsp paprika
½ tsp ground black pepper
1 tsp sea salt
1/3 cup GF all purpose flour
1 tsp olive oil
¼ cup GF all purpose flour
1 tsp garlic salt
½-1 cup almond milk
- In a large skillet, heat olive oil. In a mixing bowl, combine ground chicken garlic, paprika, pepper and salt.
- Form chicken into thin, round patties. Bread chicken into flour on both sides (just until chicken is coated completely in flour).
- Place breaded chicken patties into olive oil and “fry” both sides for about 10 minutes each or until cooked through and browned.
- Remove patties from skillet, place on a plate and keep warm.
- In the same skillet you cooked the chicken, add additional olive oil, flour and salt. Form a paste, adding more flour if necessary. Gradually add in ½ cup almond milk to mixture, stirring constantly over medium heat. Cook for about 5 minutes until gravy starts to thicken. To thin out your gravy, just add some more milk.
- Pour gravy over chicken and serve. The key is to get the scrapings from the skillet which you cooked the chicken, it adds lots of extra flavor to the gravy.