Creamy Garlic Butter Parmesan Chicken

1. Prepare the Chicken: Start by slicing the chicken breasts in half lengthwise to create thinner cutlets. In a small bowl, combine 4 tbsp of Gluten-Free Bake Mix 2 (or almond flour), 2 tbsp of Parmesan cheese, 1/2 tsp of salt, and 1/4 tsp of black pepper. Use a spoon to coat both sides of the chicken cutlets with the mixture, ensuring an even coating.
2. Cook the Chicken: Heat some olive oil in a large frying pan over medium-high heat. Once the oil is hot, add the coated chicken cutlets to the pan. Cook the chicken on both sides, turning frequently, until golden brown and almost cooked through. The chicken should be crisp on the outside, but still juicy and tender inside. This step will take around 5-7 minutes per side, depending on the thickness of the chicken.
3. Make the Garlic Butter Parmesan Sauce: In a separate frying pan, melt 2 tbsp of butter over medium-low heat. Add 3 tbsp of crushed garlic and sauté until the garlic is golden and fragrant. Be careful not to burn the garlic, as it can turn bitter.
4. Combine the Sauce Ingredients: Add 1 1/4 cups of chicken stock and 1 cup of whipping cream to the pan with the garlic. Stir well to combine. Next, add 1/4 cup of grated Mozzarella cheese, 2 tbsp of Parmesan cheese, and 1/2 tsp of dried cilantro (or dried parsley). Cook the sauce over medium-low heat, stirring occasionally, until the cheeses melt and the sauce thickens. The sauce should be creamy and well-combined by this point.
5. Combine Chicken and Sauce: Add the cooked chicken cutlets into the sauce and cook for an additional 1 to 2 minutes, until the chicken is tender and the internal temperature reaches 165°F (74°C). Be careful not to overcook the chicken. The sauce should coat the chicken evenly, adding moisture and richness.
6. Finish and Serve: Sprinkle the chicken with 2 tsp of freshly chopped cilantro (or parsley) for a fresh, vibrant touch. Serve the creamy garlic butter Parmesan chicken over pasta, rice, or with a side of vegetables for a complete meal.

Storage and Serving