Rosemary-Garlic Chicken
Parmesan-Herb Roasted Potatoes and Steamed Green Beans
Wine Recommendation
Francis Coppola Diamond Collection Chardonnay
Ingredients
- 2 lb boneless, skinless chicken breasts
- 3 Tbsp olive oil
- 4 Tbsp butter, divided
- 3 cloves garlic, minced
- 1 Tbsp minced fresh rosemary
- ¼ cup white wine
- ¼ cup gluten-free chicken broth
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Cook chicken, in 2 batches, in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes per side or until done. Remove from skillet, and keep warm.
- Melt 1 Tbsp butter in skillet over medium heat. Add garlic and rosemary; cook 30 seconds. Add wine, scraping skillet to loosen browned bits; cook 1 minute. Add broth, and cook 1 minute. Whisk in 3 Tbsp butter until melted. Spoon sauce over chicken.
Side Dish Ingredients
- 2 lb small red potatoes, quartered
- ⅓ cup freshly grated Parmesan cheese
- ¼ cup olive oil
- 1½ tsp Italian seasoning
- 2 (12-oz) pkg frozen green beans
Side Dish Instructions
- Preheat oven to 425°F. Toss potatoes with cheese, oil, and Italian seasoning. Season lightly with salt and pepper. Spread in a single layer on a lightly greased rimmed baking sheet.
- Bake 25 minutes or until browned and tender.
- Cook green beans according to package directions. Season with salt and pepper to taste.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
