Gluten-Free Chicken Saute with Paprika
Quick pan-seared chicken breast with red and yellow bell peppers in a cornstarch-thickened white wine sauce. Sauteed onions and fresh parsley finish this gluten-free Spanish-style dish, ready in under 30 minutes.
Ingredients
- 11 oz chicken breast, diced into matchbox-sized pieces
- ½ tablespoon butter, for cooking
- ½ whole red bell pepper, cut into strips
- ½ whole yellow bell pepper, cut into strips
- ¼ whole onion, sliced thin
- ¼ cup dry white wine, for sauce
- ½ teaspoon cornstarch, thickening agent
- ¼ teaspoon fine sea salt, to taste(optional)
- black pepper, to taste(optional)
- ½ tablespoon fresh parsley, leaves only, for garnish
Instructions
- 1
Dice chicken breast into matchbox-sized pieces. Cut bell peppers into strips and onion into thin slices. Separate parsley leaves from stems.
- 2
Melt butter in a skillet over high heat. Add onion and bell peppers, saute until onion becomes translucent.
- 3
Add chicken and cook for 5 minutes until fully cooked.
- 4
Dissolve cornstarch in white wine without lumps. Pour into skillet with chicken. Cook for 15 minutes.
- 5
Season with salt and pepper to taste. Serve garnished with fresh parsley leaves.
Tips
Use high heat when sauteing vegetables to develop flavor and achieve translucent onions quickly.
Dissolve cornstarch completely in wine before adding to avoid lumps in the sauce.
Cook chicken to internal doneness in step 3 before adding sauce to ensure even cooking.
Good to Know
Refrigerate leftovers in airtight container for up to 3 days. Reheat gently over low heat.
Prep vegetables and parsley up to 4 hours ahead. Cook complete dish just before serving for best texture.
Serve hot with rice, potatoes, or crusty bread to soak up the sauce.
Common Mistakes
Do not overcook chicken in step 3 or it will become dry when simmered in sauce.
Dissolve cornstarch thoroughly in wine to avoid gritty sauce.
Add parsley after cooking to preserve its fresh flavor and bright color.