COUNTRY SKILLET
CHICKEN
This recipe is lovely! Quite addictive and flavors of the sauce/gravy are beyond yummy. It is almost like a condensed chicken soup recipe on steroids with a nice onion flavor. Hmm, so good. I forgot to add the dried parsley, but it should be good with it as well and add a little more dimension to the sauce in the way of looks more than anything.
Make sure to cook the chicken just until white throughout. Overcooking chicken will make it tough. This chicken should be tender as can be, like cutting through butter.
It is quick and easy to assemble skillet chicken meals. Great for those days when you don't feel like cooking, but want something spectacular-tasting and healthy. I think this would be great served with cauli mash or equivalent and a salad or another vegetable.
I decided to bread the chicken cutlets, as to me, the chicken is just more special right out the gate, before using any sauces. In fact, if in a hurry, the breaded chicken on its own is yummy, and no one will complain, trust me on that. This breading and similar ones or variations of this one are what I like to use for breading chicken as well as vegetables such as eggplant.
I like to use a large skillet, so that I can cook all the chicken cutlets at once. Recipes like this typically use condensed chicken soup or a dry package of soup mix, but this recipe has the best gravy, so not to worry.
Ingredients:
2 large boneless chicken breasts, cut
into 4 cutlets longitudinally
Breading:
3 tbsp Gluten-Free Bake Mix 2, OR almond flour (45 mL)
2 tbsp Parmesan cheese (30 mL)
1 tsp seasoning salt (5 mL)
1/2
tsp salt (2 mL)
1/2
tsp garlic powder (2 mL)
1/4
tsp black pepper (1 mL)
1/4
cup butter (60 mL)
Chicken Onion Gravy:
1 cup chicken stock (250 mL)
4 oz cream cheese (125 g)
1/4
cup whipping cream, OR any cream or milk (60 mL)
2 tsp onion powder (10 ml)
1 tsp dried parsley, optional (5 mL)
1/2
tsp salt (2 mL)
(use less if using commercial
chicken stock)
1/2
tsp Montreal chicken seasoning (2 mL)
1/2
tsp paprika (2 mL)
Instructions:
Prepare
chicken breasts.
Breading: In small bowl, combine Gluten-Free Bake Mix 2,
OR almond flour, Parmesan cheese, seasoning salt, salt, garlic powder and black
pepper.
Sprinkle
chicken breasts on one side with breading and place that side down in melted
butter in large nonstick frying pan.
Sprinkle more breading over top while it is in the pan. Repeat with remaining chicken cutlets. Use all the breading. Cook about 4 minutes each side over medium
heat and lowering the heat when necessary. Then place in the Chicken Onion Gravy.
Bring the gravy to a boil and cook until the chicken is white
throughout.
Chicken Onion Gravy: To another nonstick skillet add chicken
stock, cream cheese, whipping cream, onion powder, parsley, if using, salt,
Montreal chicken seasoning and paprika.
Cook over medium heat until the cream cheese has completely melted into
the gravy. Whisk occasionally. Once the cream cheese has been properly
incorporated, turn off the heat and set aside.
Yield: 4 servings
1
serving
361.9
calories
20.7
g protein
29.0
g fat
0.1 g fiber
4.1
g net carbs
OTHER SKILLET CHICKEN RECIPES:
Creamy Chicken, Bacon and Mushrooms
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