Garlic Butter Tuscan Chicken
Parmesan-Roasted Fingerling Potatoes
Ingredients
- 2 lb boneless, skinless chicken breasts (or use cutlets)
- 3 Tbsp butter, divided
- 1 (3.5-oz) pkg thinly sliced sun-dried tomatoes
- 2 Tbsp minced garlic
- 1 cup dry white wine (or use gluten-free chicken broth)
- ½ cup gluten-free chicken broth
- 1 (5-oz) pkg baby spinach
- ½ cup shredded Parmesan cheese
Instructions
- Cut chicken in half lengthwise, and flatten to an even thickness. Sprinkle lightly with salt and pepper.
- Melt 2 Tbsp butter in a large skillet over medium-high heat; add chicken, and cook 2 minutes per side or until browned and done. Remove from skillet, and keep warm.
- Add tomatoes and garlic to skillet; cook 1 minute, stirring constantly. Add wine; bring to a boil. Cook 2 to 3 minutes or until reduced by half. Add broth; simmer 2 to 3 minutes.
- Gradually add spinach, stirring until wilted. Sprinkle with cheese; cook 1 to 2 minutes or until melted. Stir in 1 Tbsp butter until melted.
- Serve sauce over chicken. Sprinkle with additional pepper, if desired.
Side Dish Ingredients
- 1 (24-oz) bag fingerling potatoes
- 3 Tbsp olive oil
- ½ cup shredded Parmesan cheese
- 1 Tbsp fresh lemon juice
- ½ tsp lemon zest
Side Dish Instructions
- Preheat oven to 425°F. Place a large rimmed baking sheet in oven while preheating.
- Toss together potatoes, oil, and desired amount of salt and pepper in a bowl. Arrange in a single layer on prepared baking sheet. Bake 20 minutes or until crisp.
- Transfer potatoes to a bowl. Add cheese, lemon juice, and zest; toss.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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- Matching Grocery List
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