In the kitchen tonight was another dinner recipe that is definitely going to be added into the rotation! Tonight I made the lemon parm chicken from Valentina’s Corner found on NatashasKitchen.com.

While not written gluten free, I easily swapped Bobs Red Mill GF AP flour in for the 3 TBSP of standard AP it called for. I also swapped in Country Crock plant butter to make it dairy free as well. 10/10 would make this one again as it had the perfect combo of crunch, tang and richness.

Also, pro-tip: if you have stock leftover, you can freeze it in ice cubes to use just a few at a time. For example, this called for 1/4 cup of chicken stock so I tossed in three cubes and was covered without any stock going to waste.

If you’re looking for spices in bulk, I can’t recommend Village General Store on Vernon St. in Roseville enough. That’s where I refill all of my spices and specifically the Italian seasoning is a repeat refill time and time again!

Here is the recipe I used.

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