To start, this dish obviously does not need to be made gluten free. If you are able to enjoy the fantastic delicacies of wheat, barley, and rye please make this as glutinous as you’d like. I will stay in my gluten free corner and weep for my losses… Anyway! This is a fantastic dinner for summer months. It’s light, flavorful and won’t leave you so full that you’ll worry you’ve ruined that bikini body you’ve worked so hard for (or maybe not who knows).
2 Chicken Breasts
1 Teaspoon Montreal Chicken Seasoning
1 Teaspoon Dried Rosemary Leaves (Crushed)
1 Teaspoon Salt
1 Teaspoon Pepper
1 Cup All Purpose Flour
2 Tablespoon Butter
3 Tablespoon Olive Oil
- First clean your chicken by carefully removing any fat or cartilage.
Next, butterfly the chicken breasts and finish by fully cutting them in half. Alternatively you can pound the chicken breasts to thin them out; however, I find butterflying then splitting faster.
- Combine the Montreal seasoning, rosemary leaves, salt, and pepper in a small bowl. Evenly rub the spice mix all over the chicken cutlets. Next, spread the flour on a large plate (I used King Arthur Gluten-Free Multi-Purpose Flour) and evenly coat the chicken cutlets. Shake off any excess flour before cooking.
- In a large fry pan heat 1 tablespoon oil and 1 tablespoon butter. When the butter oil mixture starts to sizzle add two of the chicken cutlets. Cook each cutlet for 3 minutes on each side, once browned remove and transfer to a plate. Add 1 tablespoon more of each part of the oil butter mixture to pan, repeat browning process on the remaining cutlets, and set-aside once done.
- Keep the oil butter mixture in the pan to use for the tomato sauce.
2 Cups Chopped Roma
2 Garlic Cloves (Finely Grated)
¼ Teaspoon Salt
¼ Teaspoon Pepper
½ Teaspoon Dried Basil
½ Cup Chicken Broth
¼ Cup White Wine
- In the fry pan previously used to cook the chicken combine the tomatoes, garlic, salt and pepper. Cook on medium heat until the tomatoes are tender then stir in the basil.
- Add white wine and chicken broth turn heat up to medium high so the sauce will begin to simmer. Periodically stir the sauce to keep anything from sticking to the bottom of the pan.
- Once the sauce has begun to simmer place the chicken back in the pan and simmer with the chicken in sauce for 5 minutes on each side.
- After the entire dish has simmered for ten minutes remove the chicken and set aside on the plate it had previously been on.
To serve toss your favorite pasta (I used Tinkyada Brown Rice Pasta Spirals) in your fresh made tomato sauce & portion onto serving plates. Slice the chicken & place over pasta, garnish with fresh grated Parmesan, and enjoy!