Lightly breaded chicken in a very flavorful creamy mushroom and cheese sauce. Chicken is tender as can be and couldn’t be easier as all is cooked in one big skillet!
2 large
chicken breasts
3 tbsp olive oil (45 mL)
Fresh parsley, OR cilantro (optional)
Breading:
1/4 cup Gluten-Free Bake Mix 2, OR almond flour (60 mL)
2 tbsp Parmesan cheese (30 mL)
(kind in a canister)
1/2
tsp salt (2 mL)
1/2
tsp black pepper (2 mL)
Cheesy Mushroom Sauce:
1 tbsp olive oil (15 mL)
1 tbsp butter (15 mL)
2 cups sliced mushrooms (500 mL)
1 cup chicken stock (250 mL)
1/2
cup heavy cream (125 mL)
1/2
cup grated Mozzarella/Cheddar cheese mix (125 mL)
Cut chicken breasts in half longitudinally, so that you have 4 chicken cutlets.
Breading: In small bowl, combine Gluten-Free Bake Mix 2, OR almond flour, Parmesan cheese, salt and black pepper. Dredge chicken on both sides with breading.
In large nonstick frying pan, in olive oil and over medium heat, cook chicken about 4 minutes per side until not quite cooked throughout. Set aside.
Cheesy Mushroom Sauce: In same frying pan, in olive oil and butter,
cook mushrooms until turning brown. Add
chicken stock and chicken. Cook covered
on simmer about 15 minutes. Remove
chicken. Add heavy cream and
cheese. Cook, stirring until cheese
melts. Add chicken back to pan and heat
through. Garnish with fresh parsley, OR
cilantro.
Yield: 4 servings
1
serving
414.4
calories
22.2
g protein
34.1
g fat
0.5 g fiber
4.4 g net carbs