GLUTEN-FREE SKILLET LEMON CHICKEN

Gluten-Free Skillet Lemon Chicken image

Skip the restaurant and still enjoy succulent skillet chicken with fresh herbs and tomatoes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 12

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Ingredients

1/3 cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
3/4 teaspoon salt
1/2 teaspoon pepper
4 small boneless skinless chicken breasts
3 tablespoons extra-virgin olive oil
1 tablespoon butter
2 cloves garlic, finely chopped
3 tablespoons fresh lemon juice
1/2 cup gluten-free chicken broth
1/3 cup dry white wine
1/2 cup grape tomato halves
2 tablespoons chopped fresh Italian (flat-leaf) parsley

Steps:

In shallow pan, stir together flour blend, salt and pepper; set aside.
Between pieces of plastic wrap or waxed paper, place chicken breasts smooth sides down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
In 10-inch nonstick skillet, heat half the olive oil over medium-high heat. Coat 2 pieces chicken in flour blend mixture. Add to skillet. Cook about 6 minutes, turning halfway through cooking, until chicken is no longer pink in center. Remove chicken to plate; keep warm. Repeat with remaining oil and chicken. (Reserve 1 tablespoon flour blend mixture.)
In same skillet, melt butter over medium heat. Cook and stir garlic in butter about 1 minute or just until golden. Stir in reserved flour blend mixture. Add lemon juice and chicken broth; heat to boiling. Add wine and tomatoes; return boiling. Cook and stir about 1 minute longer or until sauce is slightly thickened. Season with additional salt and pepper, if desired. Return chicken to skillet, coating in sauce and cooking until heated through. Divide chicken mixture among 4 serving plates, spooning sauce over chicken. Sprinkle with parsley.

Nutrition Facts : Calories 290, Carbohydrate 11 g, Cholesterol 70 mg, Fat 3, Fiber 1 g, Protein 24 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 0 g, TransFat 0 g