Chicken with Capers and Tomatoes (Gluten-Free)

What is your favorite pasta dish you like to prepare for your family?

Chicken with Capers and Tomatoes

NOTES

• I used Garbanzo flour because I had it and wanted to experiment with it. You don’t have to hunt it down for this recipe. It serves as a light breading, you can use most other flours instead including whole wheat, corn, rice flour etc.

INGREDIENTS

• 2 pounds of Chicken Breast, trimmed of fat and cubed into 1-2 inch pieces
• 1/4 cup Garbanzo flour
• dash of each Smoked Paprika, Salt and Pepper
• 5 diced Garlic Cloves
• 2 teaspoons Olive Oil
• 2  teaspoons Butter
• 1/2 pint Cherry Tomatoes
• 1/2 cup Capers & a splash of the Caper juices
• serve with shaved Parmesan, Romano or your favorite cheese

METHOD

Coat chicken breast pieces in garbanzo flour. Heat a large non stick skillet over medium heat, add butter, olive oil & garlic. Lightly brown garlic and add smoked paprika, salt and pepper. Add chicken to skillet. Loosely cover pan & heat chicken until browned about 3 minutes. Flip with tongs and sauté another 3-4 minutes until all sides are browned and chicken is mostly cooked through.

Add cherry tomatoes, capers & caper juices. Cook another 3-4 minutes until flavors are well combined, tomatoes have softened  and chicken is cooked through.

Serve with brown rice or your favorite whole grain or GF pasta. Top with shaved Pecorino Romano, Feta or Parmesan Cheese….

Variations

• This recipe is great for gluten-free diets if you stick with a GF flour to coat your chicken in before browning.
• Use any pasta from whole wheat to Gluten Free ones as well.
• Rice or quinoa would be a perfect substitution for the pasta as well.