Gluten Free Canary Chicken

November 3, 2017

5.0 0

This has long been my daughter's favorite dish. Not sure how it got its name. It is as beautiful as it is delicious. The perfect go to dish for entertaining.


6-8 boneless skinless chicken breast

1 can whole black olive

4 lemons, 2 sliced, 2 juiced

2 onions, sliced

4 cloves of garlic, diced

2 yellow bell peppers sliced in wide strips

2 green bell peppers sliced in wide strips

2 containers of clean sliced mushrooms of your choice (Portobello, button, cremini...)

5 Roma tomatoes, quartered

1/2 cup dry white wine (NOT sweet)

salt & pepper to taste


Pour dry white wine into a saucepan, cook on medium high heat for 5 minutes to allow the alcohol to evaporate. (Alcohol actually evaporates in 20-30 seconds at 172º F. The above is just an added precaution if you are concerned about alcohol content)

Preheat oven to 375º

Place all ingredients in a large roasting pan. Cover tightly with foil. Cook for 40-50 minutes or until chicken falls apart easily.

If dairy is not a concern for you, stir in 1 heaping tablespoon of butter before serving.

Serve with my Deliciously Simple GF Yellow Rice.

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