My husband raved about this juicy chicken in the most flavorful sauce ever! The breading is simple and tasty and now add a delightful
Creamy Sauce with lemon and garlic and you have a restaurant-quality yummy-tasting entrée.
2 large
chicken breasts, OR 4 smaller
2
tbsp butter (30 mL)
2
tbsp light olive oil (30 mL)
Breading:
6
tbsp Gluten-Free Bake Mix 2, OR almond flour (90 mL)
2
tbsp Parmesan cheese (30 mL)
2
tsp dried parsley (10 mL)
1
tsp salt (5 mL)
1/2 tsp
black pepper (2 mL)
2
eggs
1
tbsp water (15 mL)
Creamy Garlic Sauce:
1
tsp butter (5 mL)
1
tbsp minced garlic (15 mL)
(the kind in a jar)
1/2 cup white wine, OR (125 mL)
chicken stock (or commercial variety)
chicken stock (or commercial variety)
1/2 cup
heavy cream (125 mL)
1
tbsp lemon juice (15 mL)
1/2 tsp
dried parsley (2 mL)
1/4 tsp salt
(1 mL)
1/8 tsp
black pepper (0.5 mL)
Slice chicken breasts in half horizontally.
Breading: In small bowl, combine Gluten-Free Bake Mix
2, OR almond flour, Parmesan cheese, parsley, salt and black pepper.
Creamy
Chardonnay Sauce: In nonstick pan, in butter, cook garlic. Add white wine, OR chicken stock and heavy cream and bring to
the boil. Stir in lemon juice, parsley,
salt and pepper. Set aside.
Dip chicken cutlets in egg and let excess drip
off. In clean bowl, spoon breading from
the small bowl onto both sides of chicken.
In two nonstick pans, in 1 tbsp (15 mL) butter and 1 tbsp (15 mL) olive
oil in each, cook 2 chicken cutlets, flipping occasionally until golden brown
on both sides and white throughout when cut through the center. Add all chicken to the sauce and cook over
low heat until heated through. If the
sauce diminishes too much add more heavy cream and water while it heats up. Serve immediately.
Yield: 4 servings
1
serving
470.7
calories
34.3
g protein
32.2
g fat
0.1 g fiber
4.9
g net carbs
ANOTHER RECIPE YOU MAY ENJOY
.JPG)
As an
Amazon Associate, I earn from qualifying purchases. Here is my
Amazon store for more of my favorite products: AMAZON
STORE Thank you for your support.