This dish is worth trying, makes a great meal for company. You can do it, really...
Gluten Free Chicken Caprese4 boneless chicken breasts, butterflied into 8 pieces
1 c. chicken broth
1 c. whipping cream
1/2 c. butter, divided
4-5 roma tomatoes, chopped
3-4 cloves of garlic, finely chopped
1 large bunch of basil leaves, chopped
salt and pepper
3/4 c. gluten free flour
1 c. grated Parmesan cheese
3/4 c. grated mozzarella cheese
gluten free pasta of choice (I use Barilla penne)
Marinate for several hours in olive oil and Italian seasoning the chicken breasts.
An hour or two before dinner, mix the tomatoes, basil, garlic. Drizzle with a healthy dose of olive oil, sprinkle with salt and pepper. Stir occasionally.
Dredge the marinated chicken in the GF flour and pan fry it in some butter and olive oil over medium heat.
Add any remaining butter that you did not use for browning the chicken to the hot skillet. Pour in the chicken broth and stir. This should thicken some with the flour bits in the pan.