Chicken with Tomato and Butter Sauce



This was a “what to make for dinner tonight” recipe found online and modified with some extra tidbits. It is easy and oh so very tasty.

2 chicken breasts, beaten and flattened
salt and pepper
1/4 cup olive oil
3-4 roma tomatoes
3-4 sundried tomatoes
3 cloves minced garlic
1/4 cup butter
bunch of asparagus
handful of fresh basil
GF pasta

To flatten the chicken, cover with plastic wrap and hit with a rolling pin (good to take out any stress after a hard day). Once the chicken breasts are about 1 inch in thickness, season them liberally with salt and pepper.

Chop the tomatoes, sundried tomatoes, basil, garlic and asparagus. Set aside for later use.

Cook the GF pasta.

Heat up the oil in a skillet until a drop of water sizzles on it nicely. Then cook the chicken until it has been browned on both sides and is cooked through. Remove from the skillet and set aside.

At this point it is important to take the skillet off the heat and let the oil cool a little bit. Then add the tomatoes, sundried tomatoes, garlic and butter. Cook till the tomatoes have softened. Then add the asparagus and cook till just tender. I like my asparagus nice and crisp, if you like it a bit softer, add it to the skillet earlier. Once the veg is cooked to your taste, add the chicken back in for a few minutes.

Before serving, add the basil. Serve on the cooked GF pasta. Enjoy!img_5093