Garlic Chicken, Mashed Potatoes, Almond Asparagus

Looking for a tasty gluten free dinner idea - try this one out - SO GOOD!

Garlic Chicken:

•  3 skinless, boneless chicken breast halves
•  1/8 teaspoon salt
•  1/8 teaspoon pepper
•  6 cloves garlic, peeled
•  2-1/4 teaspoons olive oil
•  2/3 cup chicken broth
•  1/4 cup dry white wine
•  1-1/2 teaspoons lemon juice
•  3/4 teaspoon dried basil
•  1/4 teaspoon dried oregano
•  2-1/4 teaspoons cornstarch

Season chicken with salt and pepper. In a skillet, cook chicken and garlic in oil for 4-6 minutes. Add 1/3cup chicken broth, white wine, lemon juice, basil and oregano. Reduce heat; cover and simmer for 6-8 minutes or until chicken juices run clear.

When the chicken is cooked through - move to a serving platter and cover with foil to keep warm.

In a small bowl, combine cornstarch and remaining chicken broth (1/3cup) until smooth. Stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon sauce over chicken.
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Mashed Potatoes:

• 4 russet potatoes - leave 2 unpeeled - cut into quarters
• 1/2 cup milk
• 1/4 cup butter
• 3/4 teaspoon salt
• Fresh ground pepper (to taste) 

Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy.
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Almond Asparagus (with grape tomatoes)

• 2 tablespoons butter
• asparagus, bottoms trimmed
• 1/3 cup sliced almonds
• 15 grape tomatoes

Melt butter in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and grape tomatoes and cook until the cheese is slightly browned, about 3 to 5 minutes.