“I’ve been making this recipe for so long, it’s a no-brainer for me now.”

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.

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Ingredients:

Chicken:

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Ingredient Quantity
Large chicken breasts 2

Breading:

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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:

  1. Prepare the Chicken:
    • Slice the chicken breasts in half lengthwise.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve:
    • Sprinkle with chopped fresh cilantro (or parsley) and serve immediately.

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