Very
easy, uber-tasty recipe and no breading of the chicken is required. This recipe
is loosely based on a very popular recipe of mine, however, this recipe is
simplified to make the meal quicker and easier to prepare. The sauce is
very generous, so there will be plenty for the next day if you’re only feeding
two people. Chicken breasts are actually a very economical meal when made
in this manner. Great with cauli-rice that is fairly bland as the chicken
is so flavorful or with mashed cauli and some tasty green beans or whatever
other vegetable you personally enjoy. Even fried
ripe tomatoes would be good. I fry ripe tomatoes with a little
sprinkle of Italian season; so good!
Ingredients:
2 large chicken breasts,
Sliced in half lengthwise
Lightly salt and pepper both sides
Light-tasting olive oil for frying
Garlic Butter Sauce:
4 tbsp butter (60 mL)
2 tsp crushed garlic (10 mL)
11/2 cups chicken stock (375 mL)
1/2
cup whipping cream (125 mL)
1/2
cup grated Mozzarella cheese (125 mL)
2 oz cream cheese (60 g)
2 tbsp Parmesan cheese (30 mL)
1/2
tsp crushed red pepper flakes (2 mL)
1/2
tsp dried cilantro, OR parsley (2 mL)
1 tbsp chopped cilantro, OR parsley (15 mL)
Instructions:
Season chicken cutlets on both sides lightly with salt and pepper. In large nonstick frying pan and over medium heat in olive oil fry chicken cutlets on both sides, turning frequently. Cook until almost cooked through. Set aside.
Garlic Butter Sauce: In another frying pan, melt butter over medium heat and add crushed garlic. Cook garlic 2 minutes while stir frying. Add chicken stock, whipping cream, Mozzarella cheese, cream cheese, Parmesan cheese, crushed red pepper flakes and dried cilantro, OR parsley. Cook, stirring, until all the cheeses have melted and the sauce has reduced slightly.
Add chicken cutlets to the sauce, lower heat and simmer until the chicken is fully cooked (white throughout when cut). Sprinkle with chopped fresh cilantro, OR parsley.
Helpful Hints: Lightly salt the chicken cutlets, especially
if using commercial chicken stock which is probably quite salty-tasting.
Yield: 4 servings
1
serving
409.8
calories
23.4
g protein
33.7
g fat
0 g fiber
3.1
g net carbs
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