Gluten-Free, Dairy-Free, Serves 4

• 1 egg
• 1/4 cup almond flour
• 4 boneless skinless chicken breast cutlets
• 3 Tbsp extra virgin olive oil
• 2 Tbsp vegan butter
• 4 ears of corn, kernels removed from the cob
• 2 cloves garlic minced
• 1/2 cup dry white wine
• 1 cup coconut cream
• 2 Tbsp fresh thyme
• 1 tsp onion powder
• 2 tsp smoked paprika
• 1/2 cup fresh basil chopped
• 1 tsp chili powder
• 1/2 tsp cayenne pepper
• 1 box gluten-free penne pasta

Directions:

Place the egg and flour into separate shallow bowls. Season the chicken with salt and pepper to taste. Dredge both sides of the chicken through the egg and then flour tossing to coat. Place batted chicken onto a plate. In a large skillet, heat 2 Tbsp oil and 1 Tbsp butter. Add chicken to the hot pan and cook until golden on both sides, about 5 minutes on each side. Remove the chicken from the pan and add the remaining oil and butter. To the pan add corn, garlic, and thyme. Cook an additional 5 minutes or until the corn is golden. Reduce the heat and pour in the wine. Simmer for 2-3 minutes, and add in the cream, onion powder, paprika, chile, and cayenne. Carefully add the chicken to the sauce and simmer for 5 minutes or until the chicken is cooked through. In the meantime cook the pasta as directed, drain, rinse and let cool in the refrigerator for 30 minutes. Add the pasta to the sauce and reheat. Serve topped with fresh thyme, basil, and a squeeze of lemon.