BAKED BREADED CHICKEN WITH CREAMY LEMON SAUCE

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BAKED BREADED CHICKEN WITH CREAMY LEMON SAUCE

A very simple, but tasty, chicken dinner served with shaved sweet mustard carrots and eggplant parmigiana.  This quick chicken dinner can be a lifesaver on a busy weeknight.


Fry the chicken cutlets in a large skillet over medium to medium-high heat until golden brown on both sides. You can fry them in light olive oil or butter for crispy chicken. Keep leftovers in an airtight container in the fridge.  


Parmesan cheese combined with my bake mix or almond flour makes a lovely breading for chicken, fish and vegetables.  Some of my similar breading recipes use eggs, but not this chicken recipe.  Any excess breading can be sprinkled over the chicken while it is cooking.


If desired, you can add garlic powder and/or onion powder to the Parmesan mixture.  This breading adds lots of flavor to the chicken and there is no need for regular seasoned flour, which would probably not even be as tasty.


This low-carb chicken would be great served with cauliflower rice as it would complement a piece of chicken and lemon cream sauce perfectly.


If desired, you can use lemon zest in the lemon cream sauce.  Cook time for the chicken is approximately 4-5 minutes.


Leftovers can be heated in the microwave the next day.



 









INGREDIENTS:

2 large chicken breasts

1/2 cup Gluten-Free Bake Mix 2, OR (125 mL)

  Keto Bake Mix, OR almond flour

1/4 cup Parmesan (60 mL)

1 tsp Italian seasoning (5 mL)

1/2 tsp salt (2 mL)

Creamy Lemon Sauce:

1/2 cup chicken stock (125 mL)

1/2 cup heavy cream (125 mL)

1/4 cup fresh lemon juice (60 mL)

Salt and pepper, to taste

Fresh parsley, OR cilantro for garnish

 

INSTRUCTIONS:

Preheat the oven to 375°F (190°C). 

 

Slice chicken breasts in half longitudinally to make 4 chicken cutlets.  In medium bowl, combine Gluten-Free Bake Mix 2, Parmesan, Italian seasoning and salt.

 

In large frying pan in olive oil and over medium heat, fry chicken cutlets on both sides, about 2 minutes per side to brown them.  Place in a baking dish and bake about 20 minutes or until cooked through.  Serve with Creamy Lemon Sauce.

 

Creamy Lemon Sauce:  In small saucepan, fry garlic in oil about 1 minute.  Add chicken stock, heavy cream and lemon juice.  Simmer about 5 minutes until thickened.  Add salt and pepper to taste.


Yield:  4 servings

1 serving

257.3 calories

19.9 g protein

16.9 g fat

0.1 g fiber

5.6 g net carbs


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