An ever-so-flavorful chicken dinner and different to the usual with an addition of the delicious and distinctive herb, basil. Yum! This is my favorite way of breading chicken. It is a light breading. I use Parmesan cheese sparingly, so that the recipe is not too ridiculously high in sodium, but still tasty as can be. In the sauce you may use fresh basil if you have it on hand. Use about 2 tablespoons chopped fresh basil and stir it into the sauce at the end of cooking it.
2 large
chicken breasts,
cut in half lengthwise
Olive oil
Breading:
1/4 cup Gluten-Free Bake Mix 2, OR almond flour (60 mL)
2 tbsp Parmesan cheese (30 mL)
(kind in a canister)
1/2
tsp salt (2 mL)
1/8
tsp black pepper (0.5 mL)
Egg Wash:
2 eggs
1 tbsp water (15 mL)
Basil Garlic Cream Sauce:
3 tbsp butter (45 mL)
1 green pepper, chopped
1 tbsp minced garlic (15 mL)
1/2
cup whipping cream (125 mL)
1/3
cup chicken stock (75 mL)
1/3
cup water (75 mL)
2 tbsp Parmesan cheese (30 mL)
(kind in a canister)
11/2 tsp dried basil, OR (7 mL)
2 tbsp fresh, chopped basil (30
mL)
Salt and pepper, to taste
Breading: In small bowl, combine
Gluten-Free Bake Mix 2, Parmesan cheese, salt and black pepper.
Egg Wash: In small bowl, whisk eggs and water together.
Dip chicken breast cutlets in the egg wash and spoon the breading over the chicken on both sides. In a large nonstick pan in olive oil, and over medium heat, fry chicken 3 minutes, flip the cutlets as the chicken becomes golden brown. Keep turning occasionally as you don’t want the breading to burn. Cook until chicken is white throughout. Add to Basil Garlic Cream Sauce and cook about 1 to 2 minutes to reheat sauce. Serve right away.
Basil Garlic Cream Sauce: In nonstick frying pan, add butter. Cook green pepper until softened. Add garlic and stir-fry 2 minutes. Add whipping cream, chicken stock, water, Parmesan cheese and dried basil. Bring to the boil and add salt and pepper, to taste, if desired. Lower heat and simmer a minute or two. If using fresh basil, add at the end of cooking the sauce.
Helpful Hints: *To
make homemade chicken stock, place rotisserie chicken carcass in
slow-cooker. Add water to cover. Add 1 tsp (5 mL) salt, 1 tsp
parsley (1 mL), 1/2 tsp
(2 mL) thyme (optional) and 1/2 tsp (2 mL)
black pepper. Place slow-cooker on low and cook overnight. Strain
and either refrigerate or freeze the chicken stock in an airtight
container. This chicken stock makes a wonderful base for soups and
gravies.
Yield: 4 servings
1
serving
332.7
calories
21.7
g protein
25.7
g fat
0 g fiber
3.0
g net carbs
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