This meal is absolutely outstanding. My husband and I both loved this juicy, flavorful and very tender chicken.  It is definitely company fare as well.  Believe me, the photos do not do this meal justice.  I can eat this every week!  The gravy is very tasty and could be used for other meats as well.

2 large chicken breasts
Parmesan Breading:
1/2  cup Gluten-Free Bake Mix 2 (125 mL)
  {OR use 1/3  cup (75 mL) almond
  flour and 3 tbsp (45 mL) coconut flour, OR simply almond flour}
1/4  cup grated Parmesan cheese (60 mL)
  (the kind in a bottle or canister)
1 tsp dried parsley (5 mL)
1/8  tsp salt (0.5 mL)
Egg wash:
3 eggs
1/4  tsp salt (1 mL)
1/8  tsp black pepper (0.5 mL)
4 tbsp butter, divided (60 mL)
2 tbsp olive oil, divided (30 mL)
1 tsp crushed garlic (5 mL)
1 cup dry white wine, OR more chicken stock, if desired (250 mL)
1 cup chicken stock (250 mL)
  (homemade, if possible* - see below)
1 tsp lemon juice (5 mL)
1 tsp dried parsley (5 mL)
1 tsp cornstarch, OR arrowroot powder (5 mL)

Pat chicken breasts dry with paper towels.  On cutting board, slice chicken in half horizontally (or is it longitudinally?) all the way through (as if going to butterfly them).  Now you have 4 chicken cutlets.

Parmesan Breading:  In small bowl, combine Gluten-Free Bake Mix2, 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 cutlets.  Dip in egg wash and again generously spoon breading over chicken.

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

Gravy:  In same pan once chicken has been cooked and set aside, add remaining 2 tbsp butter (30 mL) and cook garlic 2 minutes.  Add wine, chicken stock, lemon juice and dried parsley.  Cook about 4 minutes to reduce gravy slightly.  Remove some of gravy to a small bowl and stir in cornstarch until dissolved.  Add back to the pan and stir.  Add chicken cutlets and continue to cook for about 5 minutes, spooning the hot gravy over top of the chicken.  If gravy becomes too thick, add a little water, however, it should be fine.  Serve and enjoy the most succulent chicken ever!

Helpful Hints:  If using commercial chicken stock, you may want to reduce 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.

HOW TO MAKE CHICKEN STOCK: *It is so easy to make chicken stock if you have a slow cooker or a pressure cooker.  Place rotisserie chicken carcass in the slow cooker or pressure cooker along with a coarsely chopped onion, carrot, 1 tsp (5 mL) dried parsley, 1 tsp (5 mL) salt and 1/2 tsp (2 mL) black pepper and possibly some thyme, although I tend to omit it.  Cover with water completely.  Set on low heat for 8 hours in the slow-cooker or overnight (can go longer).  Follow directions for the pressure cooker.  Strain and place the chicken stock in a container in the freezer.  This chicken stock makes a wonderful base for soups and gravies.  It is so healthy for you.

Yield:  4 servings
1 serving
429.7 calories
24.9 g protein
29.5 g fat
0 g fiber
5.3 g net carbs 

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