2leeks - cut off the bottom and use only the white and light green parts
6skinless chicken breast cutlets (if chicken is thick, filet it so it's thin)
2tsp.butter, divided
2tsp.olive oil, divided
1/4cupgluten free rice flour
2cloves garlic, minced
2oz.sun dried tomatoes, sliced (do not use the tomatoes in oil - but the dried ones in a bag)
1/4cupwhite wine
1/2cupGF chicken broth
Salt and pepper to taste
2Tbsp.fresh parsley - chopped
Instructions
Prepare your leeks by cutting off the tops (white and light green only). Discard the bottom of the leek.
Cut leek in half lengthwise, fan out and rinse well with cold water, leaving them intact.
Now cut the leeks into 1/4 in slices lengthwise - set aside.
Preheat oven to 200 degrees F or a warm setting on your oven. Season chicken with salt and pepper on both sides, then coat with rice flour, shaking off excess.
Heat a large skillet on medium heat with 1 teaspoon butter and 1 teaspoon olive oil.
When hot, add flour-dredged chicken to the skillet and cook on medium heat for about 3 - 4 minutes on each side or until chicken is no longer pink inside. Set aside in a warm oven.
In the same saucepan, add additional oil and butter to the skillet and heat over medium. Once melted, add garlic, leeks, and additional salt and pepper. Stir occasionally until leeks are cooked, about 5 minutes.
Add sun dried tomatoes, wine, chicken broth, and parsley. Cook for two minutes or until the liquid reduces a bit. If liquid reduces too much, add a bit more wine and chicken broth.
Top the chicken breasts with the sun dried tomato and leeks mixture and enjoy!
I served my chicken over gluten free brown rice and millet noodles.