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Video: Chicken with lactose-free creamy mushroom sauce

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    >> the founders of gilt. g-i-l-t. what?

    >> do you the rest of it.

    >>> if you're lactose intolerant like hoda and her kotb --

    >> stop it!

    >> but first, this is "today" on nbc.

    >> announcer: "today's" kitchen" is brought to you by lactaid milk. you can fully enjoy the real milk you love.

    >>> in "today's" kitchen," simple dinners. one you can whip up in minutes and never know it was lactose-free.

    >> celebrity chef and lactaid spokesperson, marissa, has a delicious dish .

    >> that's exactly it. my husband and one of my daughters, they are lactose intolerant . so this dish, i teamed up with with lactaid to make a creamy dish that has real dairy but no lactose. i've got bacon.

    >> i already like that.

    >> season up some chicken. little salt, pepper and some flour.

    >> flour first?

    >> salt and pepper first. but --

    >> really?

    >> yeah.

    >> all right. if you say so, melissa d. arabian.

    >> this is so simple, can you make it on tuesday night.

    >> look at you.

    >> i think you're a pro at this.

    >> oh, yeah, mama has whipped up some dishes.

    >> you have done this before.

    >> oh, and that bacon grease . you know it's good.

    >> we call it fat in my professional world. started out as grease but apparently that's not the right term. it is really fat.

    >> or lard, i prefer.

    >> look at you.

    >> once we get our chicken all sauteed up, we pull it -- there we go. pull this guy out. we'll make the sauce.

    >> look how good those look. these cutlets.

    >> having them nice and thin means they'll cook through, have a nice crust.

    >> you can pound it and make a --

    >> see how she is?

    >> or you could just slice it.

    >> no.

    >> either way. mushrooms. frozen peas. we're adding onions. some thyme and a little bit of garlic. then we're going to sprinkle a little bit more flour just to help thicken up the sauce. normally you'll cook this down for a little bit. and then you will deglaze with the wine and then some chicken stock and the lactose free milk. there we go. when this all cooks down into this beautiful sauce --

    >> come on. the sauce does look creamy.

    >> you know what's on tomorrow, hoda? back street boys.

    >> they are?

    >> and the five places every american should visit.

    >>> outrageous chef nadia g. from bitchin' kitchen? we'll practice our song tomorrow, everybody so practice at home today. have a great booze day, everybody. see

TODAY recipes
updated 6/24/2013 4:49:28 PM ET 2013-06-24T20:49:28

Recipe: Chicken in creamy mushroom sauce

  • 2 strips bacon, finely chopped
  • 1 tablespoon olive oil
  • 4 chicken breast cutlet, 4 ounces each
  • 2 tablespoons flour, divided
  • 1/2 small yellow onion, chopped
  • 8 ounces button mushrooms, sliced
  • 1 teaspoon dried thyme
  • 3 cloves garlic, minced
  • 1/4 cup white wine (optional)
  • 1/2 cup chicken stock
  • 2/3 cup LACTAID® Whole Milk
  • 1/2 cup frozen green peas (no need to thaw)
  • Salt and pepper

In a large saute pan, cook bacon over medium high heat, until crisp, about five minutes. Remove bacon and set aside, reserving fat in pan. Add half the olive oil to the pan.

Salt and pepper the chicken breasts, and sprinkle with 1 tablespoon of the flour, gently patting the flour into the chicken. Brown the chicken in pan until golden, about 3 minutes per side. Remove the chicken and set on a plate.

Add the remaining oil, the onion and the mushrooms, and cook over medium high heat until softened, stirring occasionally about five minutes. Add the thyme and garlic, and cook another minute, or until fragrant. Salt and pepper, and sprinkle on the remaining tablespoon of flour and stir well. Turn heat up to high, and deglaze the pan with the wine, and let bubble until wine disappears (about 20 seconds).

Reduce heat to medium, add the stock, peas, LACTAID® Whole Milk, and chicken, and let simmer gently, stirring, until sauce begins to thicken, and chicken is cooked through, about three minutes. Serve with bulgur wheat, quinoa or noodles.

Serving Size

Makes 4 servings

Recipe: Sautéed spinach with garlic

  • 2 tablespoons olive oil
  • 2 garlic cloves, peeled and thinly sliced
  • Pinch of crushed red pepper flakes
  • 3/4 pound baby spinach or roughly chopped large leaf spinach (tough ribs removed)
  • 1/4 teaspoon kosher salt
  • Lemon wedges, for serving

Heat the oil, garlic, and red pepper flakes in a large skillet over medium heat until the garlic is fragrant, about 1 minute. Add half of the spinach and all of the salt, gently tossing with tongs until the spinach starts to wilt, about 1 minute. Add the remaining spinach and continue to toss until only a few slightly raw leaves remain, about 1 minute. Turn the spinach out into a colander and drain, then transfer to a medium bowl or plate and serve.

Serving Size

Makes 4 servings

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