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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Chicken Scaloppine w/Tomato Sauce

Cummulative Rating
N/A
Servings
Serves 4.
Difficulty
Medium

Ingredients

4 chicken breasts, boneless & skinless
1/2 cup gf flour
1-1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 Tablespoons unsalted butter
1 shallot, minced
1 garlic clove, minced
1 cup shiitake mushrooms, sliced
1/2 cup gf tomato sauce
1 cup gf chicken stock
1 Tablespoon sour cream
1 Tablespoon fresh basil, sliced
Salt and freshly ground black pepper to taste

Directions

Place 2 breast halves on a sheet of plastic wrap. Cover with another sheet of plastic wrap. With a meat mallet pound chicken breast to 1/4" thickness. Repeat with other chicken breasts. Mix gf flour with
1-1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Place flour mixture on a large plate.

Dredge chicken in flour mixture making sure to coat it on all sides.

Heat 1-1/2 tablespoons butter in a large skillet over medium-high heat. Add chicken breasts to skillet and brown on both sides, about 3-4 minutes per side.

Transfer chicken to a platter and tent loosely with foil.

Add shallots and garlic to skillet. Cook, stirring, until fragrant, about 30 seconds. Add mushrooms and sauté for 3 minutes or until mushrooms are tender. Add tomato sauce and gf chicken stock; simmer for
10 minutes. Whisk in sour cream; simmer gently for 1 minute.

Return chicken to pan and simmer, turning often, until chicken is warmed through and sauce is thickened, about 2 minutes.

Transfer chicken to warm plates. Stir fresh basil into sauce and adjust seasonings to taste with salt and freshly ground black pepper. Spoon sauce over chicken and serve.

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