2 large chicken breasts
4 tbsp Gluten-Free Bake Mix 2, OR almond flour (60 mL)
2 tbsp Parmesan cheese, kind in a canister (30 mL)
1/2 tsp salt (2 mL)
1/4 tsp black pepper (1 mL)
Garlic Butter Parmesan Sauce:
2 tbsp butter (30 mL)
3 tbsp crushed garlic (45 mL)
1 1/4 cups chicken stock (300 mL)
1 cup whipping cream (250 mL)
1/4 cup grated Mozzarella cheese (60 mL)
2 tbsp Parmesan cheese (30 mL)
1/2 tsp dried cilantro, OR dried parsley (2 mL)
2 tsp chopped fresh cilantro, OR parsley (10 mL)
Slice chicken breasts in half longitudinally. In a small bowl, combine Gluten-Free Bake Mix 2, OR almond flour, Parmesan cheese, salt, and black pepper. Using a spoon, coat both sides of the chicken cutlets with the mix.
In a large frying pan with hot olive oil, cook all chicken cutlets on both sides, turning frequently until golden brown and almost cooked through.
For the Garlic Butter Parmesan Sauce: In another frying pan, melt butter over medium-low heat and stir-fry garlic until golden. Add chicken stock, whipping cream, Mozzarella cheese, and Parmesan cheese along with dried cilantro, OR dried parsley. Cook until the cheeses are well mixed and melted.
Add chicken to the sauce and cook for 1 to 2 minutes, until the chicken is tender and white throughout when cutting into a piece. Avoid overcooking the chicken. Sprinkle with chopped fresh cilantro, OR parsley and serve.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 650 kcal | Servings: 4
» MORE:  I made this recipe for brunch the other day, and everyone couldn’t stop licking their plates

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