Shown on the plate with vegetable fritters


My husband raved about this juicy chicken in the most flavorful sauce ever! The breading is simple and tasty and now add a delightful Creamy Sauce with lemon and garlic and you have a restaurant-quality yummy-tasting entrĂ©e. Seen served here with Butternut Squash Cakes.

2 large chicken breasts, OR 4 smaller
2 tbsp butter (30 mL)
2 tbsp light olive oil (30 mL)
6 tbsp Gluten-Free Bake Mix 2, OR almond flour (90 mL)
2 tbsp Parmesan cheese (30 mL)
2 tsp dried parsley (10 mL)
1 tsp salt (5 mL)
1/2 tsp black pepper (2 mL)
Egg Wash:
2 eggs
1 tbsp water (15 mL)
Creamy Lemon Garlic Sauce:
1 tsp butter (5 mL)
1 tbsp minced garlic (15 mL)
  (the kind in a jar)
1/2 cup white wine, OR (125 mL)
  chicken stock (or commercial variety)
1/2 cup heavy cream (125 mL)
1 tbsp lemon juice (15 mL)
1/2 tsp dried parsley (2 mL)
1/4 tsp salt (1 mL)
1/8 tsp black pepper (0.5 mL)

Slice chicken breasts in half horizontally. 

Breading:  In small bowl, combine Gluten-Free Bake Mix 2, OR almond flour, Parmesan cheese, parsley, salt and black pepper.

Egg Wash:  In small bowl, beat eggs with water.

Creamy lemon Garlic Sauce:  In nonstick pan, in butter, cook garlic.  Add white wine, OR chicken stock and heavy cream and bring to the boil.  Stir in lemon juice, parsley, salt and pepper.  Set aside.

Dip chicken cutlets in egg and let excess drip off.  In clean bowl, spoon breading from the small bowl onto both sides of chicken.  In two nonstick pans, in 1 tbsp (15 mL) butter and 1 tbsp (15 mL) olive oil in each, cook 2 chicken cutlets, flipping occasionally until golden brown on both sides and white throughout when cut through the center.  Add all chicken to the sauce and cook over low heat until heated through.  If the sauce diminishes too much add more heavy cream and water while it heats up.  Serve immediately.

Yield:  4 servings
1 serving
470.7 calories
34.3 g protein
32.2 g fat
0.1 g fiber
4.9 g net carbs