This recipe provides a delicious and creamy garlic parmesan chicken dish, with a gluten-free breading option. It’s a flavorful and satisfying meal that’s relatively quick to prepare.
Ingredients:
Chicken:
| Ingredient | Quantity |
|---|---|
| Large chicken breasts | 2 |
Breading:
| Ingredient | Quantity |
|---|---|
| Gluten-Free Bake Mix 2 OR almond flour | 4 tbsp (60 mL) |
| Parmesan cheese (canister) | 2 tbsp (30 mL) |
| Salt | 1/2 tsp (2 mL) |
| Black pepper | 1/4 tsp (1 mL) |
Garlic Butter Parmesan Sauce:
| Ingredient | Quantity |
|---|---|
| Butter | 2 tbsp (30 mL) |
| Crushed garlic | 3 tbsp (45 mL) |
| Chicken stock | 1 1/4 cups (300 mL) |
| Whipping cream | 1 cup (250 mL) |
| Grated Mozzarella cheese | 1/4 cup (60 mL) |
| Parmesan cheese | 2 tbsp (30 mL) |
| Dried cilantro OR parsley | 1/2 tsp (2 mL) |
| Chopped fresh cilantro OR parsley | 2 tsp (10 mL) |
Instructions:
- Prepare the Chicken:
- Slice the chicken breasts in half lengthwise.
- Prepare the Breading:
- In a small bowl, combine the gluten-free bake mix (or almond flour), parmesan cheese, salt, and black pepper.
- Using a spoon, coat both sides of the chicken cutlets with the breading mixture.
- Cook the Chicken:
- Heat olive oil in a large frying pan.
- Place the breaded chicken cutlets in the hot oil and cook on both sides, turning frequently, until golden brown and almost cooked through.
- Prepare the Garlic Butter Parmesan Sauce:
- In a separate frying pan, melt the butter over medium-low heat.
- Stir-fry the crushed garlic until it starts to turn golden.
- Add the chicken stock, whipping cream, mozzarella cheese, parmesan cheese, and dried cilantro (or parsley).
- Cook until the cheeses are melted and well combined.
- Combine Chicken and Sauce:
- Add the cooked chicken to the sauce.
- Cook for 1-2 minutes, or until the chicken is tender and cooked through.
- Make sure to check the chicken to prevent overcooking.
- Serve:
- Sprinkle with chopped fresh cilantro (or parsley) and serve immediately.