* Ingredients :
°2 chicken breasts
°4 tbsp. 2 tbsp Gluten Free Baking Mix 2, OR almond flour (60 mL)
°2 tablespoons parmesan cheese, plain canned (30 ml)
°1/2 tsp. salt (2 ml)
°1/4 tsp. black pepper (1 ml)
Garlic Butter #Parmesan Sauce:
°2 tablespoons of butter (30 ml)
°3 tablespoons crush garlic (45 ml)
°11/4 cups chicken broth (300 ml)
°1 cup whip cream (250 ml)
°1/4 c grated mozzarella cheese (60 mL)
°2 tsp of parmesan (30 ml)
°1/2 tsp. 1/2 tsp dried cilantro OR dried parsley (2 mL)
°2 tbsp. chop fresh cilantro OR parsley (10 mL)
* Methods :
Cut the chicken breasts in half lengthwise. In a small bowl, combine Gluten Free Baking Mix 2, OR almond flour, Parmesan, salt and black pepper. Using a spoon, toss 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, turning frequently, until browned and almost cooked through.
Garlic Parmesan Butter Sauce: In another frying pan, in butter and over medium-low heat, sauté the garlic until golden. Add chicken broth, whipping cream, Mozzarella cheese and Parmesan cheese and dried cilantro OR dried parsley. Bake until cheeses are well blended and melted. Add the chicken and cook in the sauce, 1 to 2 minutes, until the chicken is tender and white when cut into pieces. Be sure not to overcook the chicken. Check it out! Sprinkle with chopped fresh cilantro OR parsley and serve.
Enjoy !
