Ounce for ounce, sun dried tomatoes have about twelve times the amount of lycopene, a proven anti-oxidant, as raw tomato. Enjoy this simple recipe with a touch of Mediterranean flavors.
2 whole, boneless, skinless chicken breasts
¾ cup GF flour blend
Fresh ground pepper
2 T. olive oil
1 T. butter
1½ cups dry white wine or champagne
1 cup heavy cream (or reduced fat half and half)
1/3 cup sun dried tomatoes, julienned
1 cup Mozarella cheese, grated
2 T. Parmesan, grated (optional)
2 T. parsley and basil, finely chopped
Split breasts to make a total of four. Combine flour and pepper in a zip lock bag and toss chicken in the mixture until coated. Set aside. Heat the oil and butter over medium high heat. Add chicken and brown on both sides; about 4 minutes total. Add wine. Increase heat quickly to boil until mixture begins to thicken. Reduce to simmer and poach chicken for about 4 more minutes. Remove chicken to a platter and cover to keep warm.
Raise heat in skillet and continue to cook the wine sauce, reducing amount to one half. Add cream or half and half to mixture and cook through; do not overcook. Add tomatoes and heat through. Plate the chicken and pour sauce over the top. Garnish with the cheese, parsley and fresh basil.
Serve over gluten free pasta.
Makes: Two to four servings.