One Pan Tuscan Chicken

2 to 4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"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."

Original recipe yields 2 to 4 servings
OK

Nutritional

  • Serving Size: 1 (941.2 g)
  • Calories 816.4
  • Total Fat - 18.8 g
  • Saturated Fat - 7 g
  • Cholesterol - 200.7 mg
  • Sodium - 1542.5 mg
  • Total Carbohydrate - 74.8 g
  • Dietary Fiber - 13.8 g
  • Sugars - 10.4 g
  • Protein - 83.8 g
  • Calcium - 253.9 mg
  • Iron - 7.2 mg
  • Vitamin C - 78.8 mg
  • Thiamin - 0.6 mg

Step 1

Place the potatoes in a microwaveable bowl and microwave on high until just tender, 4 to 5 minutes.

Step 2

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.

Step 3

Sprinkle both sides of chicken breasts with garlic powder, salt and pepper and then dredge in biscuit mix.

Step 4

In large skillet melt 1 tablespoon coconut oil and cook chicken turning once until golden, 2 to 3 minutes; transfer to plate.

Step 5

In same pan, reduce to medium heat and melt remaining coconut oil. Add yellow peppers and onion; cook stirring often for 1 minute.

Step 6

Add tomatoes and cook for 1 minute.

Step 7

Add wine, scrapping up brown bits then add broth and bring to a boil.

Step 8

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.

Step 9

Sprinkle with basil and parmesan.

Step 10

Enjoy!

Tips & Variations


No special items needed.

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