Mediterranean Chicken II

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    • #372160

      This is a wee bit different from rtebalt’s recipe, hence the name…Mediterranean Chicken II
      1 lb chicken breast tenders
      1/4 cup gluten-free cornstarch
      2 tbs grapeseed oil
      1/2 cup dry white wine
      1 shallot, minced
      1 pint cherry tomatoes, halved
      1/2 cup gluten-free chicken broth
      1 tbs lemon juice
      1/2 cup dried tomatoes, reconstituted with boiling water and chopped
      1/4 cup chopped kalamata olives
      1 tsp dried oregano
      Place chicken breast tenders in a large mixing bowl.

      Add gluten-free cornstarch and toss to coat.
      Heat grapeseed oil in a large skillet over medium-high heat. Shake off excess cornstarch from each chicken breast tender, then add to the skillet in a single layer. Cook 5 min, then flip and cook for additional 5 min until just about cooked through.

      Remove chicken from skillet and arrange in an even layer on a large plate covered with paper towels. Set aside.
      Add the dried tomatoes to a small mixing bowl. Pour enough boiling water over top to cover.

      Let sit for 2-3 min until softened. Drain, then chop reconstituted dried tomatoes. Set aside.
      Add white wine slowly to the skillet to deglaze the pan.

      Stir gently. Add the minced shallot and simmer for about 2 min.
      Add the halved cherry tomatoes, chicken broth, and lemon juice to the skillet. Season to taste with salt and pepper.

      Cook for additional 2-3 min.
      Add the chicken breast tenders back to the pan along with the reconstituted tomatoes, olives, and dried oregano. Stir gently and cook for about 5 min, until the liquid thickens and chicken is completely cooked through.

      Remove pan from heat. Serve over lentils, gluten-free pasta, steamed brown rice, quinoa…or simply enjoy by itself! Serves 4
      Sandwich smilie

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