Saturday, April 24, 2021

GARLIC BUTTER CHICKEN


GARLIC BUTTER CHICKEN

Wow, this chicken was over-the-top restaurant-quality good!  I will definitely be making this one again. The garlic Butter Sauce is rich; however, the touch of lemon in the sauce mitigates that.  You can pour as much or as little as you would like over your own portion of chicken.  You will be lucky if you get as much as 1 tbsp (15 mL) butter over your portion because only 4 tbsp butter are in the sauce, so enjoy.  This is not a high-calorie meal.

 

2 large chicken breasts, sliced in half longitudinally

  (about 1 lb 6 oz (0.62 kg)

4 tbsp Gluten-Free Bake Mix 2, (60 mL)

  OR almond flour

2 tbsp Parmesan cheese (30 mL)

1/2 tsp salt (2 mL)

1/4 tsp black pepper (1 mL)

3 tbsp olive oil (45 mL)

Garlic Butter Sauce:

4 tbsp butter (60 mL)

1 tbsp minced garlic (15 mL)

1/2 cup chicken stock (125 mL)

1 tsp dried parsley (5 mL)

1/2 tsp black pepper (2 mL)

1/4 tsp salt, OR to taste (1 mL)*

1 tsp lemon juice (5 mL)

 

Slice chicken breasts in half longitudinally, so that you have 4 chicken cutlets.   In small bowl, combine Gluten-Free Bake Mix 2, Parmesan cheese, salt and black pepper.  Spoon over both sides of chicken cutlets and in large nonstick frying pan, over medium heat, fry chicken on both sides until golden brown and cooked through.  I usually cook the first side about 3 minutes and then turn them and cook and turn and cook and turn until the chicken is done.  Add more oil if necessary. 

Garlic Butter Sauce:  In nonstick frying pan in 1 tbsp (15 mL) butter, fry garlic 2 minutes.  Add remaining butter and once melted stir in chicken stock, parsley, black pepper and salt.  Simmer 5 minutes and stir in lemon juice.  Add chicken cutlets, spooning the Garlic Butter Sauce over them.  Cook about 2 minutes and serve. 

Helpful Hints: *If using commercial chicken stock, you may not need to add salt to the sauce.  Do a taste-test first. 

*To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker.  Add water to cover.  Add 1 tsp (5 mL) salt, 1 tsp dried parsley (1 mL), 1/2  tsp (2 mL) dried thyme (optional) and 1/tsp (2 mL) black pepper.  Place slow-cooker on low and cook overnight.  Strain and either refrigerate or freeze the chicken stock in an airtight container.  This chicken stock makes a wonderful base for soups and gravies.

Yield:  4 servings

1 serving

312.6 calories

17.1 g protein

25.8 g fat

0.1 g fiber

2.7 g net carbs

 

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