Ingredients
Scale
- 2 large chicken breasts
Breading:
- 4 tbsp Gluten-Free Bake Mix 2, OR almond flour (60 mL)
- 2 tbsp Parmesan cheese, kind in a canister (30 mL)
- 1/2 tsp salt (2 mL)
- 1/4 tsp black pepper (1 mL)
Garlic Butter Parmesan Sauce:
- 2 tbsp butter (30 mL)
- 3 tbsp crushed garlic (45 mL)
- 11/4 cups chicken stock (300 mL)
- 1 cup whipping cream (250 mL)
- 1/4 cup grated Mozzarella cheese (60 mL)
- 2 tbsp Parmesan cheese (30 mL)
- 1/2 tsp dried cilantro OR dried parsley (2 mL)
- 2 tsp chopped fresh cilantro OR parsley (10 mL)
Instructions
- Slice the chicken breasts in half lengthwise.
- Add the gluten-free bake mix, parmesan, salt, and pepper in a bowl. Mix well.
- Toss the chicken in the mixture to coat it on both sides.
- Heat olive oil in a frying pan. Cook the chicken on both sides until thoroughly cooked and golden brown.
- Take a second pan and melt butter over medium-low. Cook the garlic until fragrant for about 5 minutes.
- Add whipping cream, chicken stock, parmesan, mozzarella, and dried cilantro. Cook while constantly stirring. The mixture is done when the cheeses are melted.
- Add the cooked chicken and let it simmer for about 2 minutes. Serve with cilantro or parsley on top, and enjoy!