Light, delicious, tender breaded chicken, made in the pan and ready in no time! Lots of garlic added to the rich and flavorful sauce.

2 large chicken breasts
4 tablespoons gluten-free baking mix 2,
2 tablespoons canned parmesan (30 ml)
1/2 teaspoon salt (2 ml)
1/4 teaspoon black pepper
Garlic-parmesan butter sauce:
2 tablespoons butter
3 tablespoons crushed garlic
11/4 cup chicken broth (300 ml)
1 cup heavy cream (250 ml)
1/4 cup grated mozzarella cheese
2 tbsp. parmesan (30 ml)
1/2 tsp dried coriander, OR dried parsley (2 ml)
2 tbsp chopped fresh coriander OR parsley (10 ml)

Cut chicken breasts in half lengthwise. In a small bowl, mix 2 gluten-free baking mixes OR almond flour, Parmesan, salt and black pepper. Use a spoon to pour the mixture onto both sides of the chicken pieces.In hot olive oil, place all the chicken pieces in a large pan and fry on both sides, stirring frequently, until golden brown and almost cooked. Garlic and Parmesan Butter Sauce : In another pan, add butter and heat over medium-low heat, fry garlic until golden. Add chicken broth, cream, mozzarella and parmesan cheese and dried cilantro OR dried parsley.
Cook until cheese is well mixed and melted. Add the chicken and cook in the sauce for about 1 to 2 minutes until the chicken is tender and white when cut into pieces.Make sure not to overcook the chicken. Give it a check! Sprinkle with chopped fresh cilantro OR parsley and enjoy.


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