Reflux Friendly Cooking: Chicken and Mushrooms

Tracy Davenport, Ph.D. Health Guide
  • Reflux Friendly Cooking is a weekly feature that will be full of quick and easy food ideas that are acid reflux friendly and can be easily modified to meet the needs of everyone in your family! Each week I’ll provide a simple menu that is designed for easy digestion. I’ll also give you suggestions on how to modify the same recipe for others in your family without acid reflux disease. Bon Appétit!


    Chicken and Mushrooms. With Old Man Winter making an early appearance, it is easy to crave heavier food. Unfortunately, acid reflux knows no seasons. Therefore, it is important to make good choices when choosing “heavy” food. A few easy modifications make this dish easier to digest, but it still feels hearty.    

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    2 Tbs. olive oil

    1/2 cup oat flour

    1 tsp. salt

    1 tsp. pepper

    1 lb. or about 6 pieces thin sliced chicken breasts

    1 package button mushrooms (sliced in pieces or halves)

    3 Tbs. milk (rice milk works well)

    2 Tbs. soy sauce

    pinch of pepper



    Preheat oven to 350 degrees. Add the oil to a skillet and preheat to medium. On a flat plate, mix together the oat flour and salt and pepper. Lightly dredge the chicken pieces through the flour mixture. Place the chicken in the skillet and brown lightly on both sides. Remove the chicken pieces and place side by side in a baking dish. In the skillet where the chicken was browned, add the milk and stir until thick. Add the mushrooms, continue stirring and cook until they are softened (a few minutes will be enough time). Add the soy sauce and pepper and stir until combined. Remove the mushroom mixture from the heat and spoon it on top of the chicken pieces. Cover the pan with foil and cook for about 15 minutes (this time will depend on your oven, the thickness of the chicken, and how much the pieces were browned). Remove the chicken from the heat when just cooked through. Serve warm over rice or noodles.  


Published On: November 21, 2014