Friday, October 2, 2020



Wow, this meal was over-the-top good!  Lovely tender breaded chicken bites made in a skillet and ready in no time flat! The chicken is not fussy to bread at all – just toss with the breading and you’re ready to fry the chicken bites. Lots of garlic is added into this substantial, creamy and tasty sauce  I am sure you are going to enjoy this meal as much as we did!  Parmesan cheese is added for even more great flavor. We loved our dinner. You can serve this over low-carb pasta of choice (I think spaghetti squash or carba nada pasta would work), and if you are in pre-maintenance or maintenance, you can have it with Dreamfield’s pasta.   Due to the pandemic, I only had canned mushrooms on hand, however, they were pretty good in this anyway, so I am not complaining.  Fresh mushrooms would be better though.

3 large chicken breasts, cubed (1 lb 3 oz; 538 g)  

Light-tasting Olive oil for frying


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

2 tbsp Parmesan cheese, (30 mL)

  (kind in a can)

3/4 tsp salt (3 mL)

1/4 tsp black pepper (1 mL)

Garlic Butter Parmesan and Mushroom Sauce:

2 tbsp butter (30 mL)

3 tbsp crushed garlic (45 mL)

1 cup sliced mushrooms, canned (drained) or fresh (250 mL)

11/2 cups chicken stock (375 mL)

1 cup whipping cream (250 mL)

1/2 cup grated Mozzarella cheese (125 mL)

2 tbsp Parmesan cheese, kind in a can (30 mL)

1/2 tsp dried cilantro, OR parsley (2 mL)

2 tsp chopped fresh cilantro, OR parsley (10 mL)


Breading: In small bowl, combine Gluten-Free Bake Mix 2, OR almond flour, Parmesan cheese, salt and black pepper.

Place half chicken breast cubes in a medium bowl.  Toss with half the breading to coat.   In large nonstick frying pan, in olive oil, and over medium heat, cook breaded chicken cubes on both sides until browned but not fully cooked.  Repeat with remaining breading and chicken cubes.  You don’t want to overcrowd the pan or the chicken will steam instead of frying. 

Garlic Butter Parmesan and Mushroom Sauce: In another deep frying pan, melt butter over medium heat and add crushed garlic.  Stir fry garlic 2 minutes and add mushrooms.  Cook until mushrooms are looking cooked to your liking.  Pour in chicken stock and whipping cream.  Stir in Mozzarella cheese, Parmesan cheese and dried cilantro, OR parsley.  Cook sauce until it reduces slightly.  Add all the semi-cooked chicken cubes and simmer over medium low heat until all the chicken is cooked through; i.e. chicken cubes are white throughout.  Check frequently every 1 to 2 minutes as you don’t want to overcook the chicken.  It will be tender as can be if you are patient in this way.  Garnish the finished dish with chopped fresh cilantro, OR parsley.  Enjoy!

Yield:  4 servings

1 serving

261.9 calories

42.8 g protein

17.0 g fat

0.4 g fiber

6.7 g net carbs

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