Lemon Artichoke Chicken and Penne
1 pound chicken breasts
3 tablespoons GF flour (sorghum)
salt and pepper
1 teaspoon dried basil
2 tablespoons grapeseed oil
1 cup white wine
2 cups GF chicken broth
juice of half a lemon
1 bag of frozen artichoke hearts
1/2 pound of GF penne
Locatelli Grated Pecorino Romano Cheese
Feta cheese (sheep’s milk)
1 tablespoon olive oil
Cut the chicken — about 2 large breasts — into 2 x 1/2 inch strips. Dredge in flour seasoned with salt, pepper, and basil.
Pour the grapeseed oil in a deep, heavy frying pan and heat over medium high heat. Working in batches fry the chicken until fully cooked and browned on both sides. Remove the chicken to a plate.
Deglaze the pan with a cup of white wine scraping up all the browned bits. Reduce the liquid by half.
Add the chicken stock and simmer until it is reduced by about a third. Add the juice from 1/2 lemon and season with salt and pepper.
Make the penne while you’re waiting for the sauce to reduce. Boil it a few minutes short of being done (so if it is supposed to boil for 9 minutes reduce the time to 6 minutes). Drain, reserving 1 cup of the pasta water.
Add the penne to the sauce and mix in. Add the artichokes (cut into quarters). Simmer, stirring frequently, for 2 minutes. If the sauce boils down add some of the pasta water about ¼ cup at a time to keep things moist. Add the chicken pieces and heat another minute.
Pour the mixture into a large ovenproof serving dish. Stir in the drained olives and capers.
Sprinkle the pasta with a few tablespoons each of Locatelli Grated Pecorino Romano Cheese and Feta. Top with the GF breadcrumbs and drizzle with olive oil. Place under the broiler for a few minutes until the top is golden brown.
Note: this recipe can be made dairy-free by omitting the cheese. I use Locatelli Pecorino Romano because it is made with sheep’s milk and find I can tolerate it. And, I’ve found feta cheese made with sheep and/or goat’s milk at both Trader Joe’s and Whole Foods.