3 large chicken breasts beat thin ( 1/2 inch about)
12 oz fresh cherry tomatoes, halved
2 tsp dry rosemary crushed
1/2 cup brown rice flour
1/4 cup cornstarch
marsala wine
1 1/2 cups chicken stock
salt and pepper
olive oil
Beat out the breasts to about a 1/2 inch thick. Salt and pepper the breasts. Dredge the breasts in rice flour. Heat pan on medium high heat. When hot, add enough oil to cover bottom of pan. Add chicken and flip when bottom is browned. Flip and after a few minutes, add the marsala and rosemary, enough to cover about an 1/2 inch deep in the pan. Reduce a few minutes. When almost done remove chicken, cover, set aside. Mix cornstarch with the cold chicken stock and add to the pan slow. Stir well and add back the chicken and tomatoes, cover until tomatoes start to wilt. Serve.
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