LIGHTLY BREADED CHICKEN IN MUSHROOM CHEDDAR CHEESE SAUCE

LIGHTLY BREADED CHICKEN IN MUSHROOM CHEDDAR CHEESE SAUCE

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!

This dish is very quick and easy to prepare. It is great for busy weeknights when one doesn't want to fuss too much to produce a healthy dinner. No need for an oven as this is a skillet recipe.

I usually use a spoon to sprinkle the breading on both sides of the chicken. This way the breading crumbs don't become soggy and clump together. There is no garlic in this recipe, but you could add it to the mushrooms at the end of cooking them.

I used chicken breast for this recipe, but you could also use boneless chicken thighs if you prefer.

If you like you could add onions to the mushrooms. The creamy sauce is delightful and the cheese helps thicken and flavor it some more. You could even use Mexican cheese or Mozzarella instead of Cheddar cheese. Substitute the cheese that you have on hand for convenience.

Whisk the breading ingredients together in a small bowl or casserole dish. No eggs needed for this breading. I never know whether to say chicken stock or chicken broth, but obviously either would be fine.

You can place the cooked chicken and sauce in a shallow dish to serve. And sprinkle bits of parsley or cilantro on top of the chicken for garnish and to add visual appeal.

INGREDIENTS:

2 large chicken breasts

3 tbsp olive oil

Fresh parsley, OR cilantro (optional)

Breading:

¹/₄cup Gluten-Free Bake Mix 2, OR (60 mL)

almond flour

2 tbsp Parmesan cheese (30 mL)

(kind in a canister)

¹/₂tsp salt (2 mL)

¹/₂tsp black pepper (2 mL)

Cheesy Mushroom Sauce:

1 tbsp olive oil (15 mL)

1 tbsp butter (15 mL)

2 cups sliced mushrooms (500 mL)

¹/₂cup chicken stock (125 mL)

¹/₂cup heavy cream (125 mL)

¹/₂cup grated Cheddar cheese (125 mL)

INSTRUCTIONS:

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 until chicken is cooked through. Remove chicken. Add heavy cream and cheese. Cook, stirring until cheese melts. Add chicken back to pan and heat 1 or 2 minutes. Garnish with fresh parsley, OR cilantro.

Yield: 4 servings

1 serving

421.1 calories

21.9 g protein

35.2 g fat

0.5 g fiber

4.1 g net carbs