nataliecooksgf's Blog

My husband was diagnosed about two-three years ago with Celiac disease. Since I love to cook, and I'm told that I'm pretty good at it (besides being genetically pre-disposed though my Italian genes), I viewed the situation as a welcomed challenge in the kitchen.

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However, the outlook didn't appear as optimistic to my hubby who thought that his favorite pastime -- eating -- would never be the same again. Actually, it isn't the same. But I'm happy to report that can still enjoy many of his favorite meals at home, with some minor augmentations. I remain determined and committed to creating dishes that are enjoyed not just by my other half, but by the entire family (and guests), and best of all, my husband doesn't have to feel like he's missing out on the "good" stuff.

Here's an quick and easy dinner recipe:

Chicken with Madeira Wine

Ingredients:

1.5 lbs thinly cut, boneless, skinless chicken breasts

2 cups pure cornstarch

2 tablespoons of butter

1 tablespoon of butter for later

Approx. 1/8 cup of extra virgin olive oil

Handful of chopped, fresh flat-leaf parsley

1/8 - 1/4 cup Madeira wine

Salt & pepper to taste

Directions :

Put cornstarch in a large zip-lock bag.

Add a small palm full of sea salt and a couple of cranks of cracked black pepper to the cornstarch and shake to mix well.

(Be sure to zip the back before any shaking. Might sound obvious, but I've forgotten once.)

Taking three chicken breast cutlets at a time add them to the zip-lock bag and shake to coat until all are coated.

Heat a large skillet on medium-high and let heat before adding oil and butter.

After a few minutes of heating the pan, add in the olive oil and butter and heat until melted/blended.

Place the as many cutlets in the pan as will fit without overlapping

Cook on one side until golden brown (about 3-5 minutes) then turn over.

After all of the cutlets are cooked, remove and set aside on a plate. Cover with foil to keep warm.

Lower the heat to medium and in the same pan, add the last tablespoon of butter to melt.

Add the Madeira wine and de-glaze the pan.

As the wine sizzles, add the chopped parsley.

Return the cutlets to the pan and turn to coat in the sauce.

Quick Side Dishes to Consider:

Microwave "baked" potatoes can cook while you cook the chicken. There are several mainstream brands of gluten-free sour cream to consider, and I like to add some fresh or dried chopped chives to it for an extra kick.

Mixed, frozen peas and carrots can also cook simultaneously. Just drain and add some butter, salt and pepper and serve.

This entire dinner should take less than 30 minutes to prepare and serve. Of course, depending on your own preferences, you can adjust the amount of wine, salt and pepper.

Time saver for prepping any meal: take all of your ingredients out and have them handy to use when ready.

Try the recipe for chicken above and let me know your thoughts.