Foodie Friday Gluten Free Chicken Caprese

Chicken Caprese, gluten free, http://bec4-beyondthepicketfence.blogspot.com/2016/03/foodie-friday-gluten-free-chicken.html

Okay, so friends I cook like I craft: no plan, no precision, no exact idea of how things will turn out. This recipe is one of those creations so you will have to "go with the flow" on this recipe and be OK without exact measurements.

This dish is worth trying, makes a great meal for company. You can do it, really...

gluten free recipe, chicken, caprese, recipe, dinner, tomatoes, basil, garlic,http://bec4-beyondthepicketfence.blogspot.com/2016/03/foodie-friday-gluten-free-chicken.html

Gluten Free Chicken Caprese

4 boneless chicken breasts, butterflied into 8 pieces
olive oil
Italian seasoning
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.

Put gluten free pasta (the whole box) on the stove to cook, according to package directions. The key to GF pasta is to not over cook it.

Dredge the marinated chicken in the GF flour and pan fry it in some butter and olive oil over medium heat.

Do not overcrowd your chicken--cook it in batches until golden brown and juices run clear. Keep all those lovely browned flour and butter bits in the pan.

Drain your pasta and dump into a 9"x 13" butter baking dish. Lay the chicken on top of the pasta.

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.