2 Boneless, Skinless Chicken Breast
1/2 C Gluten Free Bread Crumbs
1/4 C Butter
1C Chicken Broth (I used bone broth)
1 tsp. Dried Basil
1 tsp. Fresh Thyme
1 Clove Garlic, Minced
Pepper to taste
1 C Heavy Cream
1 C Whole Fat Plain Greek Yogurt (Can use 1 additional C heavy cream instead)
1/4 C Mozzarella Cheese, shredded
3/4 C Parmesan Cheese, Shredded
-Cut chicken long ways, then each half into 2-3 pieces. You can take a plate or meat tenderizer and make thinner if you desire.
-Coat chicken in bread crumbs.
-In small sauce pan over low heat combine heavy cream and yogurt. Stir often until yogurt melts and incorporates.
-In large skillet over medium heat, melt butter. Cook chicken until each side is golden brown and chicken is cooked through, set aside.
-Pour chicken broth into pan, make sure to get browned bits off of bottom of pan.
-Stir in heavy cream mixture. Add in garlic, pepper, and cheese. Cook about 10-12 minutes, or until cheese is melted and incorporated.
-Add in chicken, cover and allow to simmer about 7-10 minutes. This will allow breaded to absorb some of the sauce, and don’t worry, chicken will still be juicy and tender.
-Serve over favorite pasta or rice. Enjoy!