Tasty weeknight supper with veggies added to the main meat entrée in a delicious, creamy garlic sauce.  Serve with cauli mash or cauli rice and you have a complete meal.

1/2 cup Gluten-Free Bake Mix 2, (125 mL)
  OR Keto Bake Mix, OR Grain-Free, GF Bake Mix,
  OR a mix of almond flour and 1 tbsp coconut flour
3 tbsp Parmesan cheese (45 mL)
3/4 tsp salt (3 mL)
1/2 tsp Italian seasoning (2 mL)
1/4 tsp black pepper (1 mL)
2 eggs
1 tbsp water (15 mL)
3 large chicken breasts, sliced in half horizontally
  (2 lbs 5 oz; 1 kg)
Light-tasting Olive oil for frying
Creamy Garlic Veggie Sauce:
2 tbsp light-tasting olive oil (30 mL)
1 cup diced onion (250 mL)
1 green pepper, seeded and chopped
1 tbsp minced garlic (15 mL)
3 oz cream cheese (90 g)
11/4 cups chicken stock (300 mL)
1/2 cup heavy cream (125 mL)
2 tbsp Parmesan cheese, OR to taste (30 mL)
1 tsp dried parsley (5 mL)
3/4 tsp salt (3 mL)
1/4 tsp black pepper (1 mL)

In small bowl, combine Gluten-Free Bake Mix 2 (OR alternative), Parmesan cheese, salt, Italian seasoning and black pepper.  In another small bowl, whisk eggs and water together with a fork.

Dip chicken breast cutlets in egg wash and then spoon “breading” over them on both sides.  In nonstick frying pan in olive oil, over medium heat, cook chicken on both sides until golden brown and cooked through (keep turning them to prevent them from getting too dark and turn down the heat, as necessary).  Pour Creamy Garlic Veggie sauce over the cooked chicken cutlets and serve.

Creamy Garlic Veggie Sauce:  In nonstick pan, in olive oil and over medium heat, cook onions until softening.  Add green pepper and cook until softening.  Add garlic and cook briefly.  Stir in cream cheese (cut into bits) until melted.  Stir in chicken stock, heavy cream, Parmesan cheese, parsley, salt and black pepper.  Cook until thickened.

Helpful Hints:  To hurry things up, I usually fry the chicken using two pans.

Yield:  6 servings
1 serving
333.6 calories
23.1 g protein
22.7 g fat
0.9 g fiber
7.6 g net carbs 

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