Here's a great tasting, quick and easy chicken dish; perfect for busy weeknights and great for those on a budget! I made this in about 20 minutes or less and served this over some brown rice cooked in chicken broth. I would have taken a photo of my dish, but we were all so eager to eat this while it was hot, that there was nothing left to photograph.
This recipe was lightened up from Julia's Healthy Italian. She has twice as many family members in her household so I halved her recipe and cut back on the butter and olive oil. I then substituted half of the wine for fat free chicken broth and the results were fantastic. Can't wait to have the leftovers for lunch!
If you prefer to use chicken breasts, slice them into large strips before you cook them. Be careful not to overcook your chicken, there's nothing worse than tough chicken. I gave you an estimated cooking time, but use your judgment as the time can differ depending on the size of the chicken. To make this gluten free, you ocan skip the flour, or use rice flour instead. Those of you who don't cook with wine, use chicken broth instead. For a side dish, may I suggest Baked Rice and Peas.
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