Garlic Butter Chicken
Kale-Parmesan Polenta
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Ingredients
- 1 lb boneless, skinless chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
- 3 Tbsp butter
- 2 small cloves garlic, minced
- 1 tsp paprika
- 1 tsp Italian seasoning
Instructions
- Pound chicken to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; sprinkle with salt and pepper.
- Melt butter in a large skillet over medium-high heat. Cook chicken in skillet 4 to 5 minutes per side or until done.
- Stir in garlic, paprika, and seasoning; cook 1 to 2 minutes or until garlic is fragrant. Serve butter mixture with chicken.
Side Dish Ingredients
- 3 cups gluten-free chicken broth
- ¾ cup instant polenta
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup freshly shredded Parmesan cheese
- 2 cups baby kale
Side Dish Instructions
- Bring broth to a boil in a large saucepan over medium heat; gradually whisk in polenta, salt, and pepper.
- Reduce heat to low; simmer 5 minutes, stirring occasionally. Add cheese and kale; stir until cheese melts and kale wilts.
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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