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Very easy, uber-tasty recipe and no breading of the chicken is required. This recipe is loosely based on a very popular recipe of mine, however, this recipe is simplified to make the meal quicker and easier to prepare.  The sauce is very generous, so there will be plenty for the next day if you’re only feeding two people.  Chicken breasts are actually a very economical meal when made in this manner.  Great with cauli-rice that is fairly bland as the chicken is so flavorful or with mashed cauli and some tasty green beans or whatever other vegetable you personally enjoy.  Even fried ripe tomatoes would be good. I fry ripe tomatoes with a little sprinkle of Italian season; so good!


2 large chicken breasts,

  Sliced in half lengthwise

Lightly salt and pepper both sides

Light-tasting olive oil for frying

Garlic Butter Sauce:

4 tbsp butter (60 mL)

2 tsp crushed garlic (10 mL)

11/2 cups chicken stock (375 mL)

1/2 cup whipping cream (125 mL)

1/2 cup grated Mozzarella cheese (125 mL)

2 oz cream cheese (60 g)

2 tbsp Parmesan cheese (30 mL)

1/2 tsp crushed red pepper flakes (2 mL)

1/2 tsp dried cilantro, OR parsley (2 mL)

1 tbsp chopped cilantro, OR parsley (15 mL)


Season chicken cutlets on both sides lightly with salt and pepper.  In large nonstick frying pan and over medium heat in olive oil fry chicken cutlets on both sides, turning frequently.  Cook until almost cooked through.  Set aside. 

Garlic Butter Sauce: In another frying pan, melt butter over medium heat and add crushed garlic.  Cook garlic 2 minutes while stir frying.  Add chicken stock, whipping cream, Mozzarella cheese, cream cheese, Parmesan cheese, crushed red pepper flakes and dried cilantro, OR parsley.  Cook, stirring, until all the cheeses have melted and the sauce has reduced slightly.    

Add chicken cutlets to the sauce, lower heat and simmer until the chicken is fully cooked (white throughout when cut).  Sprinkle with chopped fresh cilantro, OR parsley. 

Helpful Hints:  Lightly salt the chicken cutlets, especially if using commercial chicken stock which is probably quite 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), 1/2  tsp (2 mL) thyme (optional) and 1/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

409.8 calories

23.4 g protein

33.7 g fat

0 g fiber

3.1 g net carbs

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