Looking for a tasty gluten free dinner idea – try this one out – SO GOOD!
- 3 skinless, boneless chicken breast halves
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 6 cloves garlic, peeled
- 2-1/4 teaspoons olive oil
- 2/3 cup chicken broth
- 1/4 cup dry white wine
- 1-1/2 teaspoons lemon juice
- 3/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 2-1/4 teaspoons cornstarch
Season chicken with salt and pepper. In a skillet, cook chicken and garlic in oil for 4-6 minutes. Add 1/3cup chicken broth, white wine, lemon juice, basil and oregano. Reduce heat; cover and simmer for 6-8 minutes or until chicken juices run clear.
When the chicken is cooked through – move to a serving platter and cover with foil to keep warm.
In a small bowl, combine cornstarch and remaining chicken broth (1/3cup) until smooth. Stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon sauce over chicken.
- 4 russet potatoes – leave 2 unpeeled – cut into quarters
- 1/2 cup milk
- 1/4 cup butter
- 3/4 teaspoon salt
- Fresh ground pepper (to taste)
Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy.
Almond Asparagus (with grape tomatoes)
- 2 tablespoons butter
- asparagus, bottoms trimmed
- 1/3 cup sliced almonds
- 15 grape tomatoes
Melt butter in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and grape tomatoes and cook until the cheese is slightly browned, about 3 to 5 minutes.Share This Post: Tweet