2 tablespoons butter (30 ml)
3 tablespoons garlic minced (45 ml)
11/4 cup chicken broth (300 ml)
1 cup whipping cream (250 ml)
1/4 cup shredded mozzarella (60 ml)
2 tablespoons of Parmesan cheese (30 ml)
1/2 teaspoon dried cilantro or dried parsley (2 ml)
2 teaspoons chopped fresh cilantro or parsley (10 ml)
*How to make Creamy Garlic Parmesan Chicken
Cut chicken breasts half lengthwise. In a small bowl, combine 2 gluten-free baking mix or almond flour, Parmesan cheese, salt, and black pepper. Using a spatula, spoon the mixture onto both sides of the chicken cutlets.
In hot olive oil, in a large frying pan, place all the chicken cutlets and cook on both sides, flipping constantly, until golden brown and almost cooked through.
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Wow, I couldn’t ask for anything else, mozzarella bread with garlic is so delicious!
