Will you get a proposal after this? Maybe, maybe not, but either way you’re going to enjoy eating this flavourful gluten free dish served over pasta or rice.

INGREDIENTS

• 3 boneless skinless chicken breasts, split in 2 (butterflied/cutlets style)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 4 tablespoons all-purpose gluten free flour
• 2 tablespoons oil
• 2 tablespoons butter
• 3 cloves garlic minced
• 1 cup chicken broth
• 1 cup heavy cream
• ½ cup parmesan cheese grated
• 1 tsp italian seasoning
• ⅓ cup sun dried tomatoes chopped
• Pasta or rice for serving
• Optional: fresh basil leaves for on top

DIRECTIONS

• Heat oil and butter in a large skillet over medium heat.
• Put salt and pepper on the chicken. Place flour in a bowl and dip both sides of the chicken in it.
• Cook the chicken in the skillet 4-5 minutes on each side until internal temperature is at least 165F. Then remove the breasts, cover and set aside.
• Add garlic to the skillet and cook for a minute, the add broth, heavy cream, parmesan cheese, sun-dried tomato and italian seasoning. 
• Bring to a simmer, then turn the heat to medium low.
• Add chicken back to the skillet.
• Serve over pasta or rice, and garnish with chopped fresh basil.

TIPS

• Bone broth is packed with nutrients that a lot of commercial broths are not. You can make your own at home. In a pinch, I love to use this powdered bone broth. It adds a substantial amount of protein to your dish and only has one ingredient.

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