Meals in Minutes: Recipe #1 for the Single Celiac

When you can't eat wheat (well, wheat, rye, barley, and oats), it can be tough to get variety into your diet when you're crunched for time. As a single, working single woman with celiac disease, I find it really difficult to eat grab-and-go meals. This means I have to cook quite a bit during the week for lunches and for meals to take with me if I know I'm going to be out for happy hours, meetings, or whatever the night might bring after work.

One thing that I tend to eat of a lot of is chicken -- it's the cheap meat! However, I'm really picky about my meat, and so I do splurge on the hormone-free types. Anyway, grilling chicken on my George Forman Grill can get very boring by mid-week. I've been experimenting with easy ways to jazz up my chicken. Here's one that anyone, celiac or not, can enjoy. I love to pair it with roasted asparagus and a nice spring salad (and usually wine!). Enjoy!

4 chicken breasts

salt and pepper

1/4 olive oil

2 leeks, white and tender green parts, thinly sliced

2 garlic cloves, minced

1/2 tsp. dried savory

1/2 c. white wine

1 cup GF chicken stock

2 heaping tablespoons minced fresh dill

Season chicken. Heat the oil over medium-high heat and sear bothsides of the chicken (about 1 minute per side). Remove the chicken from the skillet and set aside.

In the same skillet over medium heat, saute the leeks until soft (about 3 minutes). Add the garlic, savory, wine, and stock, and boil.

Lower heat, add chicken, cover and cook for about 3 minutes. Turn and cook until the chicken is done

Top chicken with the sauce, and garnish with dill.