Gluten free Chicken Shai

This is the exact recipe I prepared on Channel 8's Connecticut Style.

Chicken Shai

4 servings

• 1 pound boneless, skinless chicken breast, sliced into 1/2-inch thick filets
• 2 tbsp of seasoned Bob’s Red Mill gluten free flour ( this is made from soy and  garbanzo beans)
• 1 small onion coarsely chopped
• 2 garlic cloves coarsely chopped
• Kosher salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1/2 cup chicken broth
• 1/2 cup dry white wine
• 1 tablespoon fresh lemon juice
• 1 (15-ounce) can artichoke hearts, drained and cut into chunks
• 2 tablespoons capers
• 3 sun dried tomatoes diced
• 1 tablespoon unsalted butter
• 2 tablespoons chopped parsley
• Extra lemon, for squeezing
• 1 pound thin Gluten free spaghetti

In a heavy saute pan heat the olive oil over med heat.  Add onion and cook until it is starting to brown.  Lightly dredge the chicken pieces in flour, shake off most of the flour.  Add garlic, chicken and fresh salt and pepper to the pan. Cook for several minutes until chicken is almost cooked through.  While chicken is cooking cook pasta in boiling water until still very al dente. Save 1 cup of the pasta cooking water.

Add artichokes, sun-dried tomatoes, and capers to the chicken and then the wine and lemon juice cook for a minute to get everything hot.  Finish with the butter and then add the almost cooked pasta to the dish.  If there is not enough sauce add some of the reserved pasta water.  Plate the pasta and garnish with minced parsley