CREAMY PARMESAN CHICKEN WITH GARLIC BUTTER
INGREDIENTS:
2 large chicken breasts
Breading:
4 tablespoons gluten-free baking mix 2 OR almond flour (60 ml)
2 tablespoons Parmesan cheese, jar (30 ml)
1/ 2 teaspoons salt (2 ml)
1 /4 teaspoons black pepper (1 ml)
Garlic, butter and parmesan sauce:
2 tablespoons butter (30 ml)
3 tablespoons crushed garlic (45 ml)
1 1/4 cups chicken broth (300 ml)
1 cup heavy cream (250 ml)
1/4 cup grated mozzarella cheese (60 ml)
2 tablespoons parmesan cheese (30 ml)
1/2 teaspoon dried coriander OR dried parsley (2 ml)
2 teaspoons chopped fresh coriander OR parsley (10 ml )
Halve the chicken breasts lengthwise. In a small bowl, combine the gluten-free baking mix 2 OR almond flour, parmesan cheese, salt and black pepper. Using a spoon, mix both sides of the chicken cutlets.
Place all the chicken cutlets in a large pan with hot olive oil and fry on both sides, turning frequently, until golden brown and almost cooked through.
Parmesan Sauce with Garlic Butter: In another skillet, fry the garlic in butter over medium-low heat until golden brown.Add chicken broth, cream, mozzarella and parmesan along with the dried cilantro OR dried parsley.
Cook until the cheese is well mixed and melted. Add the chicken and cook in the sauce until the chicken is tender and white all over when cut into pieces, 1 to 2 minutes. Be careful not to overcook the chicken. Check it!Sprinkle with freshly chopped cilantro OR parsley and serve.
