|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
I love easy, delicious, one pan weeknight suppers. A hearty meal with minimal clean-up? Oh, yes.
This chicken skillet dish is filled with robust Mediterranean flavors. Kalamata olives, oregano, lemon, and tomatoes in a white wine sauce present such rich layers of flavor for such simple ingredients.
One of my favorite ingredients to work with recently is Melissa's Dried Tomatoes. I came upon a bag in the produce aisle of my local grocery store, and they are now a pantry staple. Reconstituted in boiling water then chopped, the tomatoes bear an intense Roma tomato flavor - much more potent and flavorful than adding Roma tomatoes themselves. I love them in this dish for that intense, robust flavor without the oil that typically accompanies sundried tomatoes.
The cornstarch from the dredged chicken breast tenders doubles as a sauce thickener. The result is juicy, tender chicken, a thick sauce chock full of olives and tomatoes, and a very satisfying meal.
1 lb chicken breast tenders
- 1/4 cup gluten-free cornstarch
- 2 tbsp grapeseed oil
- 1/2 cup dry white wine
- 1 shallot, minced
- 1 pint cherry tomatoes, halved
- 1/2 cup gluten-free chicken broth
- 1 tbsp lemon juice
- 1/2 cup dried tomatoes, reconstituted with boiling water and chopped
- 1/4 cup chopped kalamata olives
- 1 tsp dried oregano
Place chicken breast tenders in a large mixing bowl. Add gluten-free cornstarch and toss to coat.
Heat grapeseed oil in a large skillet over medium-high heat. Shake off excess cornstarch from each chicken breast tender, then add to the skillet in a single layer. Cook 5 minutes, then flip and cook for additional 5 minutes until just about cooked through. Remove chicken from skillet and arrange in an even layer on a large plate covered with paper towels. Set aside.
Add the dried tomatoes to a small mixing bowl. Pour enough boiling water over top to cover. Let sit for 2-3 minutes until softened. Drain, then chop reconstituted dried tomatoes. Set aside.
Add white wine slowly to the skillet to deglaze the pan. Stir gently. Add the minced shallot and simmer for about 2 minutes.
Add the halved cherry tomatoes, chicken broth, and lemon juice to the skillet. Season to taste with salt and pepper. Cook for additional 2-3 minutes.
Add the chicken breast tenders back to the pan along with the reconstituted tomatoes, olives, and dried oregano. Stir gently and cook for about 5 minutes, until the liquid thickens and chicken is completely cooked through.
Remove pan from heat. Serve over lentils, gluten-free pasta, steamed brown rice, quinoa...or simply enjoy by itself!
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels - not all brands are created equal. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.