Osso Buco-Style Chicken

Ingredients:

• 1/4 cup brown rice flour or sorghum flour
• 4 boneless skinless chicken breast halves (6 oz. each)
• 1 tbsp. + 1 tsp. extra-virgin olive oil
• 3 garlic cloves, minced
• 2/3 cup gluten-free low-sodium chicken broth
• 1 cup coarsely chopped fresh or canned no-salt-added tomatoes
• 1 tbsp. no-salt-added tomato paste
• 1 1/2 tsp. gluten-free Italian herb seasoning
• 1/2 tsp. salt
• 1/2 cup chopped fresh flat-leaf parsley
• 1 tsp. grated lemon zest

Makes 4 Servings

1. Place the flour in a pie plate or shallow bowl. Dredge the chicken in the flour, shaking off any access.
2. In a large skillet, heat the oil over medium-low heat. Add the garlic cloves and cook, turn them as they cook and become golden brown, about 5 minutes. With a slotted spoon, transfer the garlic to a plate and set aside. (leave the heat on).
3. Add the chicken to the pan and brown on both sides, about 2 minutes per side. Add the broth, tomatoes, tomato paste, Italian seasoning, and salt. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken is cooked through but still juicy, about 15 minutes.
4. Meanwhile, in small bowl, combine the parsley and lemon zest. Finely chop the garlic and add to the parsley mixture. ( This is the gremolata topping.)
5. Divide the chicken breasts among 4 plates and spoon 1/3 cup of the pan juices around each. Divide evenly, sprinkle with the gremolata.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Gluten-Solutions Cookbook. Osso Buco is a traditional Milanese dish that was first attested in the 19th century near Milan, Italy. Osso Buco means bone with a hole in Italian, a reference to the marrow hole at the center of the cross-cut veal shank. Osso Buco is usually braise with white wine, vegetables, and broth and often garnished with gremolata and served with risotto Milanese. This version of osso buco uses chicken in place of veal and chicken broth in place of the white wine and the meal is delicious. Don't worry if the meal looks a little messy. The end result is a compliment to Italy. You can also use turkey, pork or veal in this recipe and the dish will still be good.