A gluten free recipe

(WTNH) - Chef Larry Landsberg whips up a gluten free taste test.

Chef Landsberg is a personal chef who offers an affordable and healthier alternative to eating fast food or eating in restaurants several night per week.

Chicken Shai
4 servings
(not gluten Free version)

1 pound boneless, skinless chicken breast, sliced into 1/2-inch filets
2 tbsp of seasoned flour
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 spaghetti

In a heavy sauté 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.

Add artichokes, sundried 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.  Plate the dish and garnish with fresh parsley.

For more great tips and recipes, visit  www.theshorelinechef.com