January 09, 2019
Fresh Tomatoes, Main Dish, Poultry,
Chicken, Italian, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Stove Top, Boneless Pieces more
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"This is a recipe I copied from a Canadian Living Magazine. I altered it a wee bit to make it gluten free and to fit with what I had on hand, it made for a fantastic dinner."
Place the potatoes in a microwaveable bowl and microwave on high until just tender, 4 to 5 minutes.
Place 1 chicken breast on a cutting board and holding the knife blade parallel to board slice into 2 cutlets. Repeat for the next piece.
Sprinkle both sides of chicken breasts with garlic powder, salt and pepper and then dredge in biscuit mix.
In large skillet melt 1 tablespoon coconut oil and cook chicken turning once until golden, 2 to 3 minutes; transfer to plate.
In same pan, reduce to medium heat and melt remaining coconut oil. Add yellow peppers and onion; cook stirring often for 1 minute.
Add tomatoes and cook for 1 minute.
Add wine, scrapping up brown bits then add broth and bring to a boil.
Nestle chicken pieces into pan along with potatoes and olives. Bring to simmer, stirring often and turning chicken until chicken is no longer pink and sauce has thickened slightly, 5 to 8 minutes.
Sprinkle with basil and parmesan.
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