Gluten-Free Crusted chicken with Basil Cream Sauce

I'm not sure about everyone else who eats gluten-free, but I know that Scott always misses things that have "crunch." Luckily, about a year ago we discovered Schar gluten-free breadcrumbs, and now we always have some on hand. Occasionally they'll go on clearance and we will stock up. They are good, easy, and they work for any recipe that requires breading or bread crumbs. 

I modified a recipe I had seen online for this dish to make it gluten-free and it was absolutely delcious. Scott even commented that he felt like he was eating at a restaurant! You won't be disappointed if you try this one out. We served it alongside Trader Joe's gluten-free corn pasta, as the sauce is really good with the pasta. It would also be really good with potatoes, broccoli, rice, or whatever side dish you choose. I also made a salad to go along with it. 

What You Need: 

• 2 boneless skinless chicken breasts, pounded thin. More if serving more than 2 people
• 1/2 cup Schar gluten-free breadcrumbs (or any gluten-free breadcrumbs)
• 3-4 cloves garlic, minced
• 1 teaspoon garlic salt
• 1 teaspoon dried oregano
• 3 tablespoons butter (salted or unsalted, I used salted because that is what I had on hand)
• 1/2 cup gluten-free chicken broth (Most are gluten-free but check the back. I know for a fact Swanson brand is always gluten free)
• 1/2 can Italian diced tomatoes, drained
• 1 1/4 cup whipping cream 
• 1/2 cup shredded parmesan cheese blend
• 3 tablespoons fresh basil (can use dried basil, but fresh is best)
• 1 teaspoon ground black pepper

What You Do:

1. In a shallow bowl, mix gluten-free bread crumbs, garlic salt, and oregano.
2. In a separate shallow bowl, put 1/4 cup of the cream (you could also use an egg wash or milk to make coating stick, but I figured since we already have cream out, might as well use that)
3. In a skillet or saucepan, heat butter on medium heat.
4. Pound chicken flat and thin using a meat tenderizer. 
5. Dip the chicken in the cream, then coat with the bread crumb mixture. 
6. Cook chicken in butter until browned and cooked - approximately 8-10 minutes depending on the size of the chicken breasts. If the crust is getting too brown you can always put it in the oven at 325 for additional cooking but since they're thin they will probably just cook through on the stove.
7. Remove chicken and keep warm (I put them in the oven at a warm setting since they were cooked, around 200 degrees)
8. In the same skillet, add minced garlic and cook for about one minute. Add chicken broth and bring to a boil over medium heat, stirring often.
9. When mixture comes to a boil, stir in cream and tomatoes. Bring to a boil and then reduce heat to low.
10. Add parmesan cheese, chopped basil, and pepper . Stir until cheese is melted and sauce thickens (about 5 minutes). Remove from heat. 

Serve by pouring the sauce over the chicken, and pasta (if you use that as a side dish) or potatoes or whatever you choose!You will not regret giving this recipe a try. It was so good! If you can't find gluten-free breadcrumbs in a grocery store near you, you can always make your own by grinding up ends of gluten-free bread loaves. I have also made my own using gluten-free croutons before (just threw them in the food processor).

Enjoy!! This is a good one!!