Wow, this meal was so delicious!  The rich creamy sauce accented with lemon, garlic and Parmesan cheese was fantastic!  An easy and quick meal.  The chicken is not breaded, so that further simplifies the recipe.  I used cilantro, however, if you don’t care for cilantro, you may use parsley instead. I have wild cilantro growing in my tropical garden.  It is pretty handy for recipes.  It took me years before I took advantage of it or trusted it, for that matter. My Spanish friends finally convinced me that it was edible, and one day I tried it, and was amazed how similar it is to cilantro I used to buy in the store.

2 large chicken breasts,

  Cut in half longitudinally

Seasoning salt, to taste

2 tbsp olive oil (30 mL)

Lemon Garlic Parmesan Sauce:

1 tbsp minced, bottled garlic (15 mL)

1 cup heavy cream (250 mL)

1/2 cup chicken stock (125 mL)

1/4 cup Parmesan cheese (60 mL)

  (kind in a canister)

2 tbsp lemon juice (30 mL)

1 tsp cornstarch, OR arrowroot powder (5 mL)

1 tsp dried cilantro, OR parsley (5 mL)

Fresh cilantro, OR parsley for garnish


Season chicken cutlets and cook in large, nonstick frying pan in olive oil, over medium heat, until browned on both sides and cooked throughout. 

Lemon Garlic Parmesan Sauce:  In nonstick saucepot, cook garlic about 2 minutes.  Add heavy cream, chicken stock, Parmesan cheese, lemon juice (with cornstarch stirred into it) and dried cilantro, OR parsley.  Bring to the boil.

Add cooked chicken cutlets to the sauce and heat through about 2 minutes, spooning sauce over the chicken.  Serve.

Yield:  4 servings

1 serving

347.2 calories

18.4 g protein

28.7 g fat

0.1 g fiber

4.1 g net carbs

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