Chicken Breasts with Garlic Sauce

Preheat oven to 375°

• 2 1/4 lbs. boneless skinless chicken breasts (3 large)
• 1 c. gluten-free bread crumbs
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1 egg
• 2Tb. butter or margarine
• 4 large cloves garlic, minced
• 1/2 c. white cooking wine
• 2 tsp. corn starch
• 1 Tb. water

Place the chicken breasts (one at a time) in a freezer bag or empty gluten-free cereal bag.  Close and pound the breast with the smooth side of a meat mallet or other smooth hard surface.  Pound until the breast is 3/4 inches thick. Cut each breast in half.

Combine the bread crumbs, salt and pepper and place them on a plate or pie dish.  Beat the egg in a bowl.  Dip the chicken breast pieces in the egg, coating both sides, then place in the bread crumbs and coat.

Put the breaded chicken in a greased baking dish (9 x 13 inches works for 6 pieces).  Bake at 375° for 30 – 40 minutes or until done.

While the chicken is baking, cook the sauce.  In a small sauce pan, melt the butter or margarine.  Add the garlic and cook for a minute or two.  Add the cooking wine and heat to boiling.  Combine the corn starch and water and whisk it into the pan.  Boil another minute or two.  Remove from heat and serve over the chicken.

Recipe from www.glutenfreehomemaker.com

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