Chicken and your favorite antipasto ingredients come together quickly and easily to make this delicious skillet meal. On the table in less than an hour, it’s a convenient weeknight meal. It’s easy to customize, too!
Fresh organic parsley, minced (optional, for garnish)
Combine the gluten-free flour, salt, and pepper in a medium bowl then dredge each chicken piece and shake off any excess.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat and add chicken to sear, about 4 minutes per side, being careful not to overcrowd the pan. Add extra olive oil and sear in batches if necessary. Remove chicken to a plate once browned.
Reduce the heat to medium and add another tablespoon of olive oil. Add the garlic and cook for about 30 seconds to soften but not brown, then add the wine and water. Increase the heat to medium-high and cook to reduce the volume by half, about 3 minutes.
Place the vegetables into the pan and cook until warmed through, about 2 minutes, then stir in the butter until melted.
Nestle the chicken and add any accumulated juices back into the pan with the vegetables, then reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, approximately 5-6 minutes per side. Flip the chicken after 5 minutes and monitor for doneness using an instant-read thermometer (165°F for breast meat, 175°F for dark meat).
Before removing the chicken from the pan taste the sauce, adding extra salt or pepper if desired.
Transfer the chicken to a cutting board and continue to reduce the pan liquid by half over high to medium-high heat. Cut the chicken into thin strips, against the grain of the muscle fibers and divide evenly among plates. Top each serving with the pan sauce and marinated vegetables. Serve over Natural Grocers Brand Bulk Organic Rice, cauliflower rice, gluten-free pasta, or with a side of greens if desired.
per one serving *(will vary depending on ingredients chosen)
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Denver - Design District - Alameda and Broadway