°2 large chicken breasts
°4 tbsp gluten-free baking mix 2, or almond flour (60 ml)
°2 tbsp Parmesan cheese, cute in a box (30 ml)
°1/2 teaspoon salt (2 ml)
°1/4 teaspoon black pepper (1 ml)
+Garlic Butter Parmesan Cheese Sauce:
°2 tbsp butter (30 ml)
°3 tbsp garlic powder (45 ml)
°11/4 cup chicken stock (300 ml)
°1 cup whipping cream (250ml)
°1/4 cup grated mozzarella (60 ml)
°2 tbsp Parmesan cheese (30 ml)
°1/2 teaspoon dried coriander, or dried parsley (2 ml)
°2 teaspoons chopped fresh coriander, or parsley (10 ml)
*How to make
Cut the chicken breasts in half longitudinal. In a small bowl, mix the gluten-free baking mix 2 almond flour or parmesan cheese, salt and black pepper. Using a spoon, mix the spoon on either side of the chicken strips.
In hot olive oil, in a large frying pan, place all the chicken strips and cook on both sides, stirring frequently until golden brown and cooking almost all the time.
Parmesan sauce with garlic butter: In another pan, in butter, and on medium-low heat, fry the garlic until golden. Add chicken stock, whipping cream, mozzarella and parmesan with dried coriander or dried parsley.
Cook until the cheese is well mixed and dissolved. Add the chicken and cook in the sauce from 1 to 2 minutes, until the chicken is cooked and bleached all the time when it is cut into a piece. Make sure you don’t overcook chicken. check it out! Sprinkle with fresh chopped coriander or parsley and serve.
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