Gluten Free Chicken Breasts with Creamy Port Sauce

Ingredients:

• 1-1/4 to 1-1/2 pounds boneless, skinless chicken breasts, thinly sliced into about 6 pieces
• 1-1/4 cups Carla's Gluten Free All-Purpose Flour Blend recipe
• 1/3 teaspoon salt
• 1/3 teaspoon ground black pepper
• 4 tablespoons unsalted butter (or dairy free margarine (Smart Balance)
• 2 tablespoon neutral-flavored oil
• 1/2 cup water
• 1 teaspoon Better Than Bouillon Organic Low-Sodium Chicken Base (or other gluten free bouillon, powdered or cube)
• 1/2 cup dry white wine (Sauvignon Blanc, Chardonnay, etc. or additional chicken broth)
• 1/2 cup port wine (or grape juice)
• 1/2 cup heavy whipping cream (or coconut milk)
• 1/2 to 1 teaspoon brown or white rice flour (optional)

Instructions:

1. Leave the chicken at room temperature while you prepare the below items.
2. Combine the flour, salt, and pepper in a zipper storage bag. Add the chicken. seal the bag, and shake to coat. Remove the chicken from the bag and shake off any excess flour over a sink; set aside.
3. Melt the butter in a large skillet (I use a large electric skillet where I can cook all of the pieces at once), add the oil, and add the chicken. Fry on each side for about 5 minutes or until no longer inside. Remove from the skillet and set aside.
4. Add the onion and saute until tender, about 7 minutes.
5. Pour the water and chicken base (or equivalent chicken broth), white wine, and port into the same skillet and simmer until it reduces by at least one-third. Add the cream and stir. If the sauce is not thick enough for you, sprinkle in the rice flour and bring to a boil, stirring constantly.
6. Add the chicken back to the skillet and simmer, turning chicken frequently, for about 5 minutes or until thoroughly warm.
7. Serve with pasta, rice or potatoes with a salad or cooked vegetable.

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