This chicken is incredibly flavorful. The creamy gravy is wonderful. The recipe and gravy is something you could use with pork chops as well.  Simply delicious!  I like to use homemade chicken stock (see Helpful Hints).  It is so tasty, healthy, easy and convenient and you control the amount of sodium you add.  Commercial products usually contain very high sodium content and often have undesirable ingredients added, such as preservatives which are tough on the bladder, if you have a sensitive bladder.  Other times they add MSG which can cause migraines.  Wish they would outlaw MSG!!

2 large chicken breasts
Parmesan Breading:
1/cup Gluten-Free Bake Mix 2 (125 mL)
  {OR use 1/cup (75 mL) almond
  Flour and 3 tbsp (45 mL) coconut flour}
1/cup grated Parmesan cheese (60 mL)
  (the kind in a bottle or can)
1 tsp dried parsley (5 mL)
1/tsp salt (0.5 mL)
Egg wash:
3 eggs
1/tsp salt (1 mL)
1/tsp black pepper (0.5 mL)

4 tbsp butter, divided (60 mL)
2 tbsp olive oil, divided (30 mL)
Creamy Onion Garlic Sauce:
1 cup chopped onion (250 mL)
1 tsp crushed garlic (5 mL)
4 oz cream cheese, softened (125 g)
1 cup chicken stock (250 mL)
  (homemade, if possible*)
1 cup white wine, OR more chicken stock (250 mL)
1/cup chopped, cooked bacon, optional (60 mL)     

Pat chicken breasts dry with paper towels.  On cutting board, slice chicken in half horizontally almost all the way through but not quite.  Spread out and cover with plastic wrap.  With a mallet pound chicken until much thinner.

Parmesan Breading:  In small bowl, combine Gluten-Free Bake Mix 2, Parmesan cheese, parsley and salt. 

Egg Wash:  In medium bowl, combine eggs, salt and black pepper.  Whisk with a fork to combine well.

On a dinner plate, place Parmesan Breading.  Spoon breading over both sides of chicken.  Dip in egg wash and again generously spoon breading over butterflied chicken (spread open)

In large, nonstick frying pan, in 2 tbsp (30 mL) butter and 1 tbsp (15 mL) olive oil and over medium heat cook one chicken breast (butterflied open) about 4 minutes per side (flip when browned on the one side). Remove chicken to a plate. Repeat with the remaining chicken breast, adding 1 tbsp (15 mL) olive oil to the pan.

Creamy Onion Garlic Sauce:  In same frying pan, in remaining 2 tbsp butter (30 mL) and over medium heat, cook onions until turning translucent.  Add garlic and keep cooking until the onions start to brown a bit.  Add cream cheese (in small chunks), chicken stock and wine, OR more chicken stock and keep stirring until the sauce thickens.  Stir in bacon bits, if using.  Add back both chicken breasts and continue to cook about 5 minutes, spooning the hot gravy over top of the chicken.  If gravy becomes too thick, add a little water. 

Helpful Hints:  If using commercial chicken stock, you may want to remove the salt in the egg wash, especially if you are skipping the wine and using more chicken stock.  Commercial chicken stock is no doubt very salty-tasting. *To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker.  Add water to cover.  Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/tsp (2 mL) thyme (optional) and 1/2 tsp (2 mL) black pepper.  Place slow-cooker on low and cook overnight.  Strain and either refrigerate or freeze the chicken stock in an airtight container.  This chicken stock makes a wonderful base for soups and gravies.

Yield:  4 servings
1 serving
613 calories
43.2 g protein
39.7 g fat
0.7 g fiber
8.6 g net carbs

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