CHICKEN BREAST SCALOPPINE

White meat entree - celiacs safe

2 chicken breasts, cut in 1/4"-thick slices

2 cups peas, frozen or fresh

1 cup milk, at least

1/4 cup brandy or cognac

Extra virgin olive oil

Sage and rosemary

Flour (or corn starch for celiacs)

Salt

Dredge meat slices into flour and make sure they're well covered with it, then shake excess flour away.

In the meantime, warm olive oil in a large non-stick skillet and sautee chiken breast on both sides until lightly golden. Season with salt, sage and rosemary and add brandy (or cognac). When alcohol evaporates, add milk, lower heat to simmer, cover with lid and cook for about 10 minutes.

Add peas and cook until they reach your desired doneness; if milk thickens too much, add some more milk preferably warm.

Serve immediately.

This recipe serves 4.

- This recipe can be made with pork loin slices, same thickness.

- Milk is the perfect way to cook meats that tend to be tough because its consistency keeps them moist and the presence of flour or corn starch produces a creamy sauce.

- It is perfect served with rice, pilaf style or risotto (cooked only with broth); this way you'll have a complete meal suitable for celiacs.

- Brandy or cognac have a perfect flavor for this recipe; don't use white wine because it will have a different reaction with milk and it will prevent the creation of the creamy sauce. If you don't have any brandy or cognac, skip this step. If you can't use alcohol due to whatever reason, you can use apple juice or apple cider as suggested by a friend (thanks Jean!).