Fabulous! When my husband finished his dinner he said, “I am going back for seconds; this is just too nice!” That was such a wonderful compliment that I thought I would share his remark with you all. The chicken is lovely and tender with a generous, rich creamy sauce with lots of garlic and some Mozzarella and Parmesan cheese which helps to thicken the sauce. The flavors of this chicken meal are delicious and you will want to make it again! Worthy of company! I used the Parmesan cheese in a can; however, feel free to use fresh cheese.
2 large chicken
breasts, cut through
horizontally
6 slices bacon
Gravy:
2 tbsp butter (30 mL)
1/2 cup chopped onion, OR more (125 mL)
3 tbsp minced garlic (45 mL)
11/4 cups chicken stock (300 mL)
3/4
cup heavy cream, OR whipping cream (175 mL)
1/4
cup shredded Mozzarella cheese (60 ml)
2 tbsp Parmesan cheese (30 mL)
1 tsp Italian seasoning (5 mL)
Seasoning salt, to taste
Breading:
4 tbsp Gluten-Free Bake Mix 2, OR almond flour (60 mL)
2 tbsp Parmesan cheese (30 mL)
1 tsp salt (5 mL)
1/2
tsp onion powder (2 mL)
1/4
tsp black pepper (1 mL)
Light-tasting olive oil for frying
Green onion tops, chopped for garnish, optional
Place chicken breasts on a dinner plate. In large nonstick frying pan, cook bacon until turning crispy. Set aside. When cool, cut into small pieces with kitchen scissors.
Gravy: In same nonstick frying pan, melt butter over
medium heat. Add onion and cook until
turning translucent and beginning to brown.
Add garlic and cook 2 minutes, stirring frequently. Add chicken stock, heavy cream, OR whipping cream,
Mozzarella cheese and Italian seasoning.
Cook until sauce thickens a bit (remember you need quite a bit of sauce
in order to finish cooking the chicken in it), taste and sprinkle with
seasoning salt, to your taste.
Breading: In small bowl, combine Gluten-Free Bake Mix2, OR almond flour, Parmesan cheese, salt, onion powder and black pepper.
Spoon
breading over one side of the chicken cutlets.
Place breaded side down in hot oil in nonstick frying pan. Spoon breading over top of chicken in the
skillet. Fry both sides (about 3 to 4
minutes each side) until golden brown and almost cooked through. Place in warmed up gravy along with onions
and bacon (put some bacon on top of the chicken) and cook another 5 minutes, or
until the chicken is cooked through.
Garnish with green onions, if desired
Helpful Hints: I used homemade chicken stock in this and it
is not very salty-tasting, so keeping that in mind with commercial chicken
stock, go lightly on any additional salt.
Chicken Stock: In slow-cooker, place carcass of a rotisserie
chicken. Add water to cover, 1 chopped
carrot, OR onion (optional), 1 tsp (5 mL) salt, 1 tsp (5 mL) dried parsley and 1/2
tsp (2 mL) black pepper. Set
slow-cooker to high for 4 hours or cook on low overnight. Strain using a
colander. Allow to cool and refrigerate
or freeze stock for the times that you require it in recipes
Yield: 4 servings
1
serving
462.0
calories
32.8
g protein
32.5
g fat
0.6 g fiber
8.1 g net carbs
ANOTHER RECIPE YOU MAY ENJOY
CREAMY GARLIC BUTTER PARMESAN CHICKEN
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