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This creamy Tuscan-style chicken recipe is so delicious, it’s called Marry Me Chicken because the person you make it for will want to marry you after they taste it! Gluten free cream of mushroom soup replaces heavy cream and the need for flour, so you have a silky canvas for the flavorful sauce made with onion, garlic, sun-dried tomatoes and Parmesan cheese. It comes together in only 30 minutes and can be served with gluten free pasta or rice to soak up the creamy deliciousness of the sauce.
Season the chicken with salt and pepper. Heat 1 tablespoon sun-dried tomato oil in a 12-inch skillet. Add the chicken and cook for 8 minutes or until browned on both sides. Remove the chicken from the skillet.
Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the onion and cook for 2 minutes. Add the garlic and red pepper and cook and stir for 2 minutes.
Stir in the soup, broth, tomatoes and cheese and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Return the chicken to the skillet. Cook for 1 minute or until the chicken is done. Sprinkle with the basil and serve over hot cooked gluten-free pasta, rice or potatoes, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.