Makes 4 servings. Difficulty
4 chicken breast halves, boneless & skinless Salt and freshly ground black pepper 2 Tablespoons canola oil 2 carrots, sliced 1/4" thick on the diagonal 1 small onion, sliced 1 garlic clove, minced 1 cup cremini mushrooms, sliced 2 rounded Tablespoons gf flour 2 cups gf chicken broth 1 Tablespoon fresh thyme, chopped 1/4 cup chives, cut into 1" pieces for garnish
Heat 1 tablespoon canola oil in a large skillet over medium high heat.
Season chicken on both sides with salt and freshly ground black pepper.
Add chicken to skillet and cook for about 4 minutes per side, or until lightly browned. Remove the chicken from pan and tent with foil to keep warm.
Return pan to heat and add remaining tablespoon of canola oil. Add onions, carrot, and garlic; cook, stirring often, for about 2 minutes.
Add mushrooms and cook for 5 minutes until vegetables are tender. Sprinkle vegetables with gf flour and cook for 2 minutes, stirring constantly. Add gf chicken broth and bring to a boil. Cook until sauce thickens, stirring frequently.
Return chicken to pan; cover and reduce heat. Simmer for about 10 minutes or until chicken is done.
Serve one chicken breast halve per person. Spoon gravy and vegetables over chicken and garnish with chives.