What’s for Dinner?
I call it naughty because of the bacon and the bacon grease and the heavy cream. It is definitely not a dish that I would recommend eating on a daily basis, but it is truly delicious and a wonderful comfort food.
3-5 Chicken breasts, fat removed and breasts butterflied.
2 tsp. Gluten free flour.
Salt and Pepper.
1 package bacon, cut into one inch long pieces.
1 small white onion, diced.
3 cloves garlic, diced.
3 Tbsp. capers.
2 small cans diced tomatoes.
½c. red wine.
1tsp. balsamic vinegar.
1tsp. saracha (Asian chili sauce. You can substitute 1\4 tsp. cayenne pepper.)
1c. heavy cream.
cooked brown rice.
Brown rice takes about an hour, so I would get your rice going before you start on everything else. Put the bacon in a large frying pan and cook it on medium, stirring often, until the bacon is done. Remove the bacon from the pan and put it aside on paper towels to drain. Add the onion and garlic to the bacon grease and sauté for about two minutes. After flouring, salting and peppering your chicken breasts, add them to the pan. Cook them until they are lightly browned on both sides. Add the tomatoes, capers, red wine, saracha, honey, balsamic, basil and oregano. Cook on med-low heat for about ten to fifteen minutes, or until the sauce has reduced a little then add the cream and salt to taste. Serve over brown rice and top with bacon.
This recipe is gluten free. You can serve it over gluten free pasta or quinoa as well. Enjoy!