Chicken Fajitas

 

We love fajitas.  I use to use mixes, but of course, with the whole GF thing that is less of an option.  I know there are GF mixes, but I must admilt I have come to enjoy making my own.  I use a recipe from The America's Test Kitchen Family Cookbook which is one of my many cookbooks I LOVE.

Chicken Fajitas (printer friendly)

2 chicken breast halves, sliced about a 1/2 inch
2 T Veg Oil
2 T lime juice
salt & pepper to taste
1 med onion, sliced thin
1 green pepper, sliced thin*
1 red pepper, sliced thin*
1 tsp chili powder
1 tsp cumin
2-4 tsp water
Corn Tortillas
Sour Cream (opt)
Guacamole (opt)
Cheese (opt)

1. Heat a large skillet on med-high heat.  Add 1 T oil and swirl around pan.  Add chicken and salt & pepper.  Saute until cooked through and browned.  Remove to a bowl and add lime juice.  Toss to thoroughly coat.

2. In the skillet, add the remaining oil and add the onions and peppers, along with the chili powder and cumin along with salt and pepper to taste.  Saute until the onions are soft and translucent.  Add water as needed so they don't burn.

3. Add chicken and stir until it all combined and the seasoning is evenly distributed.
4. Serve on tortillas with sour cream, guacamole and cheese and any other toppings you desire.

Choose Your Own Lettuce Wraps

A while ago I was planning on making chicken tacos and got them almost made only to realize I didn't have tortillas or chips.  Needless to say, I was annoyed.  After searching the fridge, freezer and cupboards I found some Romain lettuce and decided to just use the lettuce as the "tortilla."  They were wonderful, and I felt so healthy.  That said, I have found that butter lettuce works a lot better, but Romain works in a pinch.  The other night I decide to do a "clean out the fridge" and do lettuce wraps.  It turned out wonderfully.  I basically took anything and everything out of the fridge and cupboard that needed to be eaten, along with browning up some hamburger with onion and salt & pepper, although chicken or pork or no meat would work just as well, and set it all on the table.

I know the table looks crazy!

We then all sat down at put together whatever looked like a yummy combination.  Often, one of us would come up with a good idea and we would all copy.  It was such a fun, quick, and easy meal, and now my fridge is cleaned out.

Basically just put the ingredients in the middle of the lettuce and roll it up and enjoy

Here are a few of our favorites: (Printer Friendly Recipe)

Mexican Wrap

hamburger

cheese

onions

tomatoes

fritos

corn

taco sauce

sour cream

Asian Wrap

hamburger

onion

red pepper

cabbage

rice

soy sauce

chinese noodles (I realize they aren't GF but this was my plate, and I added them)

 

Pizza Wrap

Turkey Pepperoni

hamburger

Mozarella cheese

 Veggie Wrap

Tomatoes

cabbage

Onion

Corn

Red Peppers

Spicy BBQ

Hamburger

Mozzarella Cheese

Corn

Fritos

A1 Sauce

Green Taco Sauce

Coconut Shrimp

Coconut

Cooked Shrimp

I must admit this wasn't my favorite, I think I would have enjoyed it a lot more if I had had Cocktail Sauce -- Next Time

So next time you have lots of leftovers grab some lettuce and get wrapping!

Bacon Wrapped Chicken with Tomato and Onion Salad

Okay, I know your mouth is watering.  I know mine is just from seeing the picture.  You really should make this, especially since you can actually find yummy tomatoes right now -- Mine are from my garden, oh, how I love my garden (My husband's more precisely since I don't do much, but prepare food from it, but marriage is about sharing so it is mine - right).  Make this -- TONIGHT.  It is so easy it is almost scary.  The recipe is from Rachel Ray's "Chicken Clubs" in her 30 Minute Meals cookbook and when I found it I didn't have bacon and I was so disappointed the rest of the night that the minute I got bacon it was the first thing I made for dinner.  It is meant to be a sandwich, which is how about 1/2 my family ate it as, but my daughter just wanted it without bread so it is easily eaten wrapped in lettuce.

Bacon Wrapped Chicken with Tomato Salad (printer friendly recipe)
8 slices bacon
4 pieces boneless, skinless chicken breasts (I used 1/2 breasts)
4 toothpicks
Tomato & Onion Salad (recipe below)
Romain or Bibb lettuce
Toasted buns, or toasted bread


Pound the breasts so they are uniform thickness.  Criss Cross two pieces of bacon and place the chicken in the middle and wrap the bacon around it (like you do a ribbon on a present) Secure with a tooth pick.  Heat either a griddle to medium high or an outdoor grill  to medium or medium low and cook chicken for about 6-7 minutes on each side until the bacon is crisp and the chicken is cooked through.  While the chicken cooks make the Tomato and Onion Salad.  When the chicken is cooked make a sandwich with the chicken and salad, wrap it in a lettuce leaf, or just sprinkle the salad over the top of the chicken and enjoy.

Tomato & Onion Salad

3 tomatoes, thinly sliced into rings
1/4 medium onion, minced
handful of chopped, fresh parsley or 1 tsp of dried
1/2 tsp dried chervil (opt. but yummy)
Salt & pepper to taste
About 1 T olive oil

1. Mix all ingredients together and let sit until chicken is done.

Mandarin Salad with Sweet and Sour Dressing

I love this salad, it is so quick and easy and delicious!  To make it a Main Dish you can add diced chicken.

Mandarin Salad with Sweet and Sour Dressing
      (printer friendly recipe)
1/4 C sliced or slivered almonds
1 T plus 1 tsp sugar
1/2 small head lettuce (I used green leaf), torn into bite-sized pieces
1/2 bunch romaine, torn into bite-sized pieces
2 medium stalks, celery, chopped (1 C)
2 medium green onions, thinly sliced or chopped sweet onion (2 T)
1 can mandarin oranges, drained or 4 mandarin oranges peeled and separated.
1 C diced cooked chicken, (opt)
Sweet and Sour Dressing (below)

1. In a small skillet on low heat add the sugar and almonds.

Stir constantly until the sugar melts

and the almonds are coated.

Break apart and set on a small plate and allow to cook completely.

2. Toss the lettuces, celery, onions, oranges, and chicken (if using).  
3. Make dressing.  1x's the dressing if you are going to pour over the whole salad.  2x's the dressing if you will serve it on the side.  Pour the dressing on right before serving.

Sweet and Sour Dressing

1/4 C canola oil
2 T sugar
2 T white vinegar
1 T chopped fresh parsley or 1 tsp dried
1/2 tsp salt
Dash of pepper
Dash of red pepper sauce.

1. Pour ingredints into a container that will close tightly.

 I have this salad dressing maker from Pampered Chef that I LOVE, LOVE, LOVE.  It has measurements on the side so I can just use those.  Doesn't the vinegar and oil look fabulous?

Shake all ingredients together and refrigerate until it is time to serve.

Lemon-Onion Chicken and Gravy

The other day I got a bunch of meat on a fabulous sale.  Little by little we have been eating some and freezing the rest of the package.  One of the nights I needed something fast or we were going to end up going out to eat and I'm kind of tired of McDonald's.  So I started with a Rachel Ray cookbook again and found a recipe where she marinated slightly some chicken in lemon juice and salt and pepper.  You then used the chicken for something else, but I thought it would be good just as chicken.  This is what I came up with, the chicken was divine, the gravy only so-so, I should have added some basil or perhaps some coriander -- next time.

Lemon-Onion Chicken & Gravy (printer friendly version)
6 chicken breast halves, cut in thirds
1 lemon
salt & pepper
2 Tbsp Olive Oil
1 medium onion, sliced
1/4 tsp thyme
1 T potato flour
1 C water

1. Lay the chicken thirds on a plate and sprinkle with salt & pepper and the juice from the lemon.  Let it sit for about 10-15 minutes.
2. In a large skillet over medium to medium-high heat,  heat olive oil.  Add chicken.  Top with onion slices and sprinkle the thyme over the chicken.  Cover and cook through, about 10-15 minutes.

3. Remove chicken from pan and place on a plate and cover with tin foil.  Meanwhile, add flour to pan and scrape the drippings up.  Add water and whisk cooking until thickened. 

Fresh from the Garden Sauce

We have a really nice garden this year. It could even be argued that we have too nice of a garden this year, in that we 17 tomato plants including 3 cherry tomato plants. While I take full responsibility for the cherry tomato plants since I want to can Roasted Tomato Soup this year, the other tomato plants are about 7 too many for me. Let's just say that I will be very busy bottling tomatoes this year. We also have an abundance of crookneck squash since my husband planted one and then at the end of the garden planting asked each of the kids what they wanted to plant and my son also wanted a crookneck and not the one already planted, his very own. So today I went looking for crookneck recipes and found a bread that turned out delicious and am planning on adapting it for gluten-free in the next few days, I will add it when I get it done. Then it came time for dinner and I basically looked in the fridge and on the counter for all our produce and made a sauce. All of the ingredients, with the exception of the oil, chicken, salt, pepper, & pasta,came from our garden in the last couple of days. This turned out delicious and will have to make it again. It is heavy on the basil, if you don't like a heavy basil flavor you will want to reduce the basil perhaps by half and chop it instead of ribbon it.


Squash and Tomato Sauce with Chicken (printer friendly recipe)

2 1/2 Tbsp Olive Oil, divided
1 Chicken breast, cubed
1 Crookneck Squash, cubed
1 med onion, diced
1 garlic clove, minced
1 green pepper, diced
5 med tomatoes, skins on, cut into wedges
2 C cherry tomatoes**
1 tsp sugar
1 tsp salt
1 tsp pepper
2 Tbsp fresh rosemary
1/4 c fresh basil, ribboned
Cooked Pasta

1.* In a med-large saucepan heat 1 Tbsp oil over medium heat. Add chicken and saute until cooked through, remove from pan to a plate. Add 1 Tbsp oil to pan and saute squash until cooked through, but not slimy. Remove to the same plate with the chicken.
2.* Heat 1/2 Tbsp oil in saucepan. Saute onion, garlic and pepper until tender. Add tomatoes. Bring to a boil and cook for 5 mnutes.
3. Pour tomato mixture into a blender or food processor and process until it is a nice puree. Return to pan.
4. Add chicken and squash. Bring to a boil. Cook for about 10 minutes.

5. Meanwhile, ribbon the basil by rolling the leaves into a tube.
Then slice the roll.
6. Add basil and Rosemary to pan and cook for about 5 more minutes.
7. Serve over pasta.

*You can do steps 1 & 2 in seperate pans if you desire, the sauce will cook faster that way, I just didn't want to have to clean 2 pans.
*I didn't roast the tomatoes this time but next time I am going to. To do this: Heat the oven to 400-degrees. On a cookie sheet, combine the cherry tomatoes, 2 Tbsp olive oil, and salt and pepper. Toss the ingredients to coat evenly and spread in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35-45 minutes.

Cheesy Montreal Chicken Burgers

Several months ago I got chicken for about $1.40/lb and hamburger was running about $3/lb. So in an attempt to save money I bought a ton of chicken and ground it in my Kitchen-Aid meat grinder. A first for me, I had only used the meat grinder for jam. The plan was to use it like hamburger when possible and save a little. So after I went to all that work we found out that we were not big ground chicken fans -- until yesterday. I had planned to make grilled chicken salad but found I didn't have any chicken breasts in the freezer, just ground chicken. I decided we would try that on the grill and see if we liked it any better, and it was deliciously moist and flavorful. So much so I think I might have to grind some more chicken. I ended up serving with a country gravy packet (not GF) in an attempt to get rid of one. If you want to make your own I highly recommend it. I have to admit to a slight contamination issue. I placed the gravy too close to my daughter without telling her it wasn't GF and she grabbed it and put it on her burger and took a bite before I realized my mistake. We quickly got her a new burger and plate while I worried about tummy aches in the night. Luckily she didn't have any. Close call!

Cheesy Montreal Chicken Burgers
1 lb ground chicken
1-2 tsp McCormick "Montreal chicken" seasoning - I used the "grinder" version
1/2 C shredded mozzarella cheese
Vegetable Oil
Gravy or BBQ sauce*

1. In a medium bowl. Mix first three ingredients together together. Pour vegetable oil onto a plate until it covers the bottom. Don't drown the plate but make sure the bottom of the plate is covered.
2. Form the chicken mixture into burger shapes and set on the plate and turn so both sides are oiled. 3. Grill until cooked through. Serve with country gravy or BBQ sauce if desired.

*I ended up serving with a country gravy packet (not GF) in an attempt to get rid of one. If you want to make your own I highly recommend it. My daughterate it with BBQ sauce after being contaminated by Mom who wasn't paying attention. I placed the gravy too close to my daughter without telling her it wasn't GF and she grabbed it and put it on her burger and took a bite before I realized my mistake. We quickly got her a new burger and plate while I worried about tummy aches in the night. Luckily she didn't have any. Close call!

Grape Chicken Salad

I love Chicken Salad!!! I love it in every form I have ever had. Unfortunately, Chicken Salad is not the most beautiful thing to photograph, thank goodness it does taste yummy. I got this recipe many years ago and it is still a favorite. I did however add onions, because, frankly, I love onions.

Grape-Chicken Salad
2 C chicken (I used canned this time)
1 C diced celery
1/2 C sliced almonds, toasted
2 C purple grapes, sliced in half
1 C Miracle Whip
Dash Pepper
Salt (opt)

Mix all together and chill. After it chills, taste and decide if it needs some salt.

Chicken Enchiladas with Green Chilie Cream Sauce

Some friends and I have a blog we swap weekly menus on and kind of keep up with each other. The other day one of them posted her menu and then mentioned she had a 5-lb container of sour cream and was trying to figure out what to do with it. Which made me think of yummy things and went searching allrecipes.com for ideas for her. Plus I needed something to cook for dinner and had sour cream on hand. I found this recipe and it reminded me of one I loved that had cream of mushroom soup and it just doesn't taste the same with homemade. So I decided to try this. After altering it a little for our tastes and what ingredients we had on hand it turned out fantastic and so pretty. Next time I might try 1/2 sour cream and 1/2 cream cheese. We ate them with the Sour Cream Cornbread Muffins.

Chicken Enchiladas
adapted from a Chicken Enchilada recipe on allrecipes.com

12 corn tortillas
vegetable oil for pan-frying
1-lbs ground chicken*
salt & pepper
1/8 tsp cumin
1/4 tsp onion powder
dash garlic powder
1 can sliced mushrooms, drained & minced
10 ounces shredded Cheddar & Monterey Jack** cheese
3/4 cup minced onion
1/4 cup butter
2 cups water, divided***
2 Chicken bouillion cubes***
1/2 cup chopped fresh cilantro or 2-1/2 T dried
3 T cornstarch
1 cup sour cream
1 (4 ounce) can chopped green chiles, drained
2 ounces shredded Cheddar and Monterey Jack** cheese

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat about 1 Tbsp oil in a skillet. Brown chicken with salt, pepper, cumin, onion powder, and garlic powder.
3. Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm. You may need a little more or less tortillas depending on how full you fill the tortillas.
4. Stir chicken, 10 ounces of cheese, and onion together and roll it into the 12 tortillas placing seam side down in a greased baking pan.
5. Melt the butter in a saucepan over medium heat. Add the 1-1/2 C water, bouillion cubes, and dried cilantro, if using. Bring to boil or almost boil. Mix cornstarch and remaing 1/2 C water and slowly pour into broth while stirring with a whisk. Stir until thickened. Stirl in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
5. Bake in pre-heated oven for 20 minutes or until heated through. Top with remaining cheese and bake for 5 more minutes.

*Or use 3 cooked chicken breasts, shredded. If they aren't cooked yet, boil them in water with the seasonings used with the ground
**Or whatever cheese you had on hand. The original called for just Monterey Jack.
***Or 2 C broth, divided

Pineapple BBQ Chicken

Last night I had planned to try a new chicken recipe from Artsy-Foodie, however, my husband decided we should paint most of the upstairs this week. Since I have been wanting to do this for 3 years, I was very excited and had to come up with something else that was quick and easy. It also needed to have chicken since I had chicken in the fridge that desperately needed to be eaten. On the Glutenfreerecipeswap YAHOO! group someone had posted a recipe for pineapple beans which sounded divine, and I was inspired to do a similar thing with chicken, except I used bottled BBQ sauce instead of making my own. We ate this with Almond-Rice Pilaf and the kids LOVED it. My son, who has decided he hates everything he used to love, said when I told him what we were having "I love rice! I love chicken!" and ate everything on his plate.

Pineapple BBQ Chicken
4 boneless-skinless chicken breasts cut in half so you have 8 smaller pieces*
1 Bottle BBQ sauce
1 can pineapple tidbits drained

In a large oven proof pan (about 11x7) lay chicken breast pieces out. Pour about 3/4 bottle of BBQ sauce over the top. Dump drained pineapple over them. Cook in a 350-degree oven for 1 to 1-1/2 hours (depending on when the chicken is ready to eat and you are ready to eat it).

Or just dump in a crockpot and cook for 4 hours on high or 6-8 on low.

Pancit

I know what you are thinking -- what is pancit???? This is a Phillappino recipe one of my dear friends and favorite cook, Anne Marie, (who happens to be Phillappino) gave me. It is naturally GF which makes it even yummier. As I have been trying to dream up dinner I remembered this recipe which we hadn't had in a while and was so excited to make it again since it is insanely easy. It calls for shredded cabbage and I usually use green cabbage or buy the pre-shredded from the salad section if it is on sale. But the grocery store didn't have green cabbage the day I was there and I was feeling too cheap to buy the pre-shredded so we got red. It obviously dyed the noodles but I thought it turned out pretty anyway and it was just as delicious as when I used the green cabbage.

Pancit
1 pkg rice stick (rice & water variety -- soaked in hot tap water 3-5 minutes)*
3 Cups chicken broth (broth or 3 C water + 3 bouillon cubes)
1 lg Chicken Breast,
1 onion, sliced
1 clove garlic, sliced
1 Tbsp soy sauce
2 C shredded cabbage
2 Tbsp cooking oil
1 C carrots, thinly sliced
3 stalks celery, chopped
Green onion, chopped
Sliced lime**

1. Boil chicken in broth until tender (30 minutes). De-bone chicken, if necessary, saving the broth. Shred the chicken.


2. Saute onion & garlic, then add chicken. Add carrots and soy and cook for 5 minutes. Add the celery and cabbage and cook for a few minutes. Add chicken broth and cook for 5 minutes. Add the noodles and cook for 2 minutes. Remove from heat. Serve with sliced lime and chopped green onion.

*I usually find these in the Asian section of the grocery store. They look like dried, translucent noodles. I should have taken a photo.
**I didn't have limes so I just sprinkled lime juice over it and it tasted fabulous!

Honey-Nut Chicken Stir-Fry

My youngest sister has some friends that get together once a month and swap recipes. This month they swapped "healthy" recipes and she sent them to me since most were GF. Little did I know she was holding out on me. Included was her "Honey-Nut Chicken Stir-Fry." It sounded so yummy that we had to have it for dinner. But it called for peanuts and since we have allergy issues we changed that. Then we decided we needed to add things, so we added onions and then at dinner my daughter suggested it needed mushrooms and I have to agree. So while they aren't pictured, mushrooms are now a part of the recipe.

Honey Nut Chicken Stir-Fry  (printer friendly)
1 tablespoon cornstarch
¾ cup orange juice
¼ cup honey
3 tablespoons soy sauce
¼ teaspoon ground ginger
½ tsp. garlic powder
2 cups sliced carrots
1/2 C sliced onion
1/2-1 C fresh mushrooms or 1 can drained
1- ½ cups sliced celery
4 teaspoons canola oil, divided
1 pound boneless skinless chicken breasts, cut into ½ -inch strips
¼ cup coarsely chopped cashews or almonds (original called for peanuts)
Hot cooked rice
Peanuts or any other yummy nut

In a small bowl, combine the first six ingredients until smooth; set aside. In a nonstick skillet or wok, stir-fry celery, carrots, onion, & mushrooms in 2 teaspoons oil until crisp-tender. Remove and keep warm. In the same skillet, stir-fry chicken in remaining oil until no longer pink.

Return vegetables to the pan. Stir orange juice mixture and gradually add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice and sprinkle with nuts.

Quesadillas

Our family LOVES Quesadillas. We eat them for lunch and dinner and for a simple snack. Often I just pull out everything that can be put in the quesadillas and then everyone gets to pick and choose. Sometimes I just do corn tortillas, but when I do flour I usually do those on a griddle that I don't consider a GF appliance and then I do the corn ones on a pan on the stove. It gets them all done faster and we can enjoy them while they are warm.

Quesadillas
Cheese
Tortillas
Filling*

If I am in a hurry I just put the cheese & filling between the tortillas and microwave for about 30 seconds. If I have more time (or energy) I will cook them in a pan. For our mixed GF/non-GF family I usually cook the flour tortillas on a griddle and the corn tortillas in a pan on the stove. That way everyone's gets done about the same time.

*Some of our favorite fillings to add to the cheese are:
Pepperoni
Pizza (pepperoni and any other pizza toppings)
Broccoli
Mixed veggies
Tomato & basil (fresh is best but canned & dried are good too)
Diced Chicken & basil
Black beans & salsa (sometimes we add corn)

These are our most common, but basically whatever is in the fridge has been made into quesadillas.

Mexi-Ranch Chicken Patties

For dinner we ate Black Bean Salsa and I decided I wanted to have some sort of Mexican chicken. This is what I came up with and it was delicious. I used onion & garlic powder because I was lazy. Next time I am going to use fresh.

Mexi-Ranch Chicken Patties

1 lb ground chicken
1/4 C shredded cheddar cheese
1/2 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1/4 cup finely chopped onion or 1/2 tsp onion powder
2 cloves garlic or 1/4 tsp garlic powder
1 -2 Tbsp oil
Ranch Dressing to taste.

Combine all ingredients but the oil and ranch dressing. Heat oil in a skillet and shape chicken mixture into patties and place in pan. Cook patties thoroughly. Brush Ranch dressing on one side of patty and serve.

Hawiian Chicken (kind of)

I tried a new kind of chicken to go with the sweet potatoes. It was really good. A friend gave me some "Li Hing" spice. It is sweet and really good.

Hawiian Chicken (kind of)

3 Chicken Breasts cut in half
Li Hing Spice
Brown Sugar

Cook chicken in a skillet until brown on one side. Turn and sprinkle with Li Hing spice and brown sugar. Cook thoroughly.

See how pretty.

Monterey Chicken

A couple of nights ago we had Monterey Chicken & Roasted Veggies. It was DELICIOUS! A few months back I got some chicken for a great price and decided to use my Kitchen-Aid food grinder and make ground chicken and use it in place of hamburger. I must admit there have been mixed results. However, this turned out delicious!

Monterey Chicken
(makes 5-6 servings)

3/4-1 lb ground chicken
1/2-1 tsp Montreal Chicken Seasoning
2 Tbsp oil, divided
2 Bell Peppers --your choice of color
1 medium onion
Mozzarella Cheese

1. In a bowl combine the chicken and seasoning and set aside.
2. In large skillet heat 1 Tbsp oil and saute peppers and onion until soft, Remove from pan.

3. Add 1 Tbsp oil to pan and form chicken patties from chicken mixture and add to pan. Cook throroughly.
4. Place cooked peppers & onions on top of chicken and add cheese. Cover pan and allow cheese to melt. Enjoy!

Doesn't it look yummy!

BBQ Chicken & Scalloped Potatoes

Last night I made a wonderfully delicious dinner -- so proud of me. Not the usual Tacos. I did BBQ ribs in my Crock-Pot.and then Gluten-free, dairy-free scalloped potatoes. Basically, I used 2 good recipes for Scalloped Potato and sort of combined them and then substituted Chicken broth and Cornstarch for the Milk & flour, I even got to use my fresh thyme from my herb garden. Here is the recipe:


Scalloped Potatoes (printer friendly)

2 Tbsp butter
1 onion, chopped fine
1 Tbsp minced fresh thyme or 1 tsp dried
2 garlic cloves, minced
1 1/4 tsp salt
1/4- 1/2 tsp pepper
2 1/2 C chicken broth, divided.
1 - 1 1/2 tbsp cornstarch
2 1/2 lbs russet potatoes (5 med), sliced 1/8" thick

1. Adjust oven rack to the middle position and heat the oven to 400-degrees. Melt butter in a large saucepan over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the thyme, garlic, salt, and pepper and cook until fragrant, about 30 seconds. Add 2 C chicken broth and bring to a boil. Combine cornstarch and remaining 1/2 C chicken broth and slowly pour into sauce while stirring. Bring to a boil and boil for 1 minute.
2. Place 1/2 of the sliced potatoes in a casserole pan and pour 1/2 the sauce over the top. Repeat with remaining potatoes and sauce.
3. Bake in oven for 1 hour. Enjoy!