This is such a simple recipe. But one of our favorite standbys that everyone loves. I thought I'd share it with you. The recipe originates from the South Beach Diet book. I've tweaked it to add in our favorites. If you don't want to add the white wine, just substitute the wine with additional broth.
Easy Chicken with White Wine Sauce
boneless skinless chicken breasts
salt & pepper to taste
3/4 cup dry white wine
about 1/2 cup gluten-free chicken broth
1-2 cloves of minced garlic
1 thinly sliced onion
sliced baby portabello mushrooms
5 (or so) grape tomatoes
Between two sheets of waxed paper, pound out the chicken to about 1/2"
Salt and pepper each side. Heat skillet to medium and add olive oil.
Once hot, add chicken and brown on each side. Remove to plate and cover to keep warm.
In drippings, add onion and saute until soft. Add garlic and mushrooms.
Saute a few more minutes making sure the garlic doesn't overcook.
Add the wine and scrape the bits from the bottom of the pan.
Add the chicken and drippings back to the sauce.
Cut the cherry tomatoes in half and add to the sauce. Bring to a boil.
Reduce heat, cover and allow to simmer for a few minutes to cook the chicken through.
I served this last night with mashed potatoes and *roasted asparagus.
*Roasted Asparagus (or any other veggie)
salt, pepper, olive oil.
Toss to coat the vegetable and roast in a shallow pan at 400 degrees until done.
Try it with carrots. YUM! It brings out a whole new sweetness.