Ingredients:
2 large chicken breasts
Breading:
4 tablespoons Gluten-Free Bake Mix 2 OR almond flour
2 tablespoons Parmesan cheese (from a canister)
1/2 teaspoon salt
1/4 teaspoon black pepper
Garlic Butter Parmesan Sauce:
2 tablespoons butter
3 tablespoons crushed garlic
1 1/4 cups chicken stock
1 cup whipping cream
1/4 cup grated Mozzarella cheese
2 tablespoons Parmesan cheese
1/2 teaspoon dried cilantro OR dried parsley
2 teaspoons chopped fresh cilantro OR parsley
Instructions:
Slice the chicken breasts in half lengthwise.
Almond flour, Parmesan cheese, black pepper, and Gluten-Free Bake Mix 2 should all be combined in a small basin.
Spoon the breading mixture onto both sides of the chicken cutlets, using a spoon to coat them evenly.
In a large frying pan with hot olive oil, place all the chicken cutlets and cook on both sides, turning frequently, until they are golden brown and almost cooked throughout.
In another frying pan, melt the butter over medium-low heat. Stir-fry the crushed garlic until it starts to turn golden.
To the pan with the garlic, add the whipped cream, dried parsley or cilantro, mozzarella and parmesan cheeses, and chicken stock.
Cook the sauce until the cheeses are well mixed and melted.
Add the cooked chicken to the sauce and cook for 1 to 2 minutes, until the chicken is tender and cooked through. Be careful not to overcook the chicken.
Sprinkle the dish with chopped fresh cilantro or parsley and serve.
Enjoy your Creamy Garlic Parmesan Chicken!