Last week our favorite “farmers” market (a grocery store, but focused on produce, bulk foods, fresh items, etc.) had boneless, skinless chicken breasts on for $1.67 per lb. Since we are using more lean protein, we stocked up. Okay, that is an understatement. We packed our tiny little freezer right to the ice maker! So, when my Taste & Create partner was announced, I ♥ Food 4 Thought, I went straight to the categories on her site and selected chicken. One dish immediately caught my eye, the Balsamic Chicken and Mushrooms. Let me tell you, it is delicious! In fact, I have already made it a few times. The first time I followed the recipe exactly, and then I added in some of her suggestions and a few of my own tweeks, to create this recipe for Balsamic Chicken with Sautéed Vegetables. The entire dish is very low in fat, sugar-free, gluten-free, egg-free, nut-free, soy-free, and of course, dairy-free.
Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.