2 large chicken breasts
2 tablespoons gluten-free baking mix or almond flour (60 ml)
2 tablespoons Parmesan cheese, the boxed kind (30 ml)
1/2 teaspoon salt (2 ml)
1/4 teaspoon black pepper (1 ml)
Garlic Butter Parmesan Sauce:
2 tablespoons butter (30 ml)
3 tablespoons garlic minced (45 ml)
11/4 cup chicken broth (300 ml)
1 cup whipping cream (250 ml)
1/4 cup shredded mozzarella (60 ml)
2 tablespoons of Parmesan cheese (30 ml)
1/2 teaspoon dried cilantro or dried parsley (2 ml)
2 teaspoons chopped fresh cilantro or parsley (10 ml)
*How to make Creamy Garlic Parmesan Chicken
Cut chicken breasts half lengthwise. In a small bowl, combine 2 gluten-free baking mix or almond flour, Parmesan cheese, salt, and black pepper. Using a spatula, spoon the mixture onto both sides of the chicken cutlets.
In hot olive oil, in a large frying pan, place all the chicken cutlets and cook on both sides, flipping constantly, until golden brown and almost cooked through.
Garlic Butter Parmesan Sauce: In another skillet, in butter, and over medium-low heat, stir-fry garlic until golden. Stir in the chicken broth, whipping cream, mozzarella, and Parmesan cheese along with the dried cilantro or dried parsley.
Cook until the cheese is well blended and melted. Add the chicken and cook in the sauce 1 to 2 minutes, until the chicken is cooked through and white throughout when cut into pieces. Make sure not to overcook the chicken. check it! Sprinkle with chopped fresh cilantro or parsley and serve.