Celiac.com 06/20/2017 - Anyone looking for a quick, and tasty dinner entree will likely love this recipe. Just grab some chicken breast halves, some fresh mushrooms, a can of artichokes, and a few other ingredients, and bang, you have the makings of a solid gluten-free meal.
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid reserved
- 1 cup sliced fresh mushrooms
- 1 cup white wine
- 1/2 cup capers
- potato starch for dredging chicken
- salt and pepper
Season chicken with salt and pepper, and dust both sides with potato starch.
Heat butter in a large skillet over medium heat, until it sizzles.
Add chicken and sauté for 2-3 minutes on each side, until browned, but not cooked through.
Remove chicken from skillet, and set aside.
Add garlic and cook about a minute, until fragrant.
Add artichoke hearts and mushrooms to the skillet, and sauté mushrooms until brown and tender.
Return chicken to skillet, and add artichoke liquid and wine.
Simmer on low heat for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.
Stir in capers, and simmer for another 5 minutes.
Remove from heat, and serve over rice or gluten-free pasta.