Parmesan crusted chicken with zucchini ribbons in garlic butter

You will NEVER miss "breaded" chicken and "pasta" with this dish! I've made the chicken lots of times and every time it's delicious! I've made the zucchini ribbons before also but in alfredo sauce, this time I made them in garlic butter sauce and added mushrooms and it was much better lighter and garlicky just a perfect side for the rich, cheesy, buttery chicken.

Serves 4

Ingredients:

For the chicken:

2 lbs skinless boneless chicken breasts

1 1/2 cups of grated parmesan cheese (I used the kind in a green can)

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried parsley

1/4 tsp black pepper

2 eggs beaten

1 tbsp heavy cream

2 tbsp olive oil

For the zucchini ribbons:

2 large zucchini

4 white mushrooms sliced

3 tbsp butter

1 clove garlic minced

1/2 tsp parsley

salt and pepper to taste

Directions:

For the chicken:

1. For my 2 pounds of chicken I got 4 large breasts each of which I sliced in two.

2. Place the parmesan cheese in a large plate and add onion powder, garlic powder, parsley, and pepper. It should look like this:

3. Add the tbsp of cream to the beaten eggs. This helps the eggs be a little more liquid and the flavor of the chicken to be richer
4. Dip the chicken breasts into the egg wash, the dredge them in the parmesan cheese mixture. Repeat for all pieces of chicken
5. Heat a large pan on medium heat and add the 2 tbsp of olive oil. Add the chicken pieces to the pan in batches, do not over crowd the pan
6. The key to the "breading" on the chicken not falling off is waiting for the edges of the chicken to be golden brown before flipping. You'll have to cook for about 5 minutes on each side. It is also reccommended that you use a non stick pan. You might have to add a bit more oil to the pan after a few batches of chicken
7. When the chicken breasts start being ready, line a plate with napkins and place the chicken on the plate to drain a bit of the oil until the rest of the chicken is ready. Repeat with all pieces of chicken

For the zucchini ribbons:

1. Wash and peel the zucchini. With the vegetable peeler keep "peeling" strips of zucchini until you get to the seeds. Discard the part with the seeds.

2. This is how the zucchini ribbons should look:

3. Clean and slice the mushrooms.
4. In a medium pan on medium heat add butter to pan, when melted add minced clove of garlic and parsley and cook for 30 seconds. Make sure not to burn the garlic or it will be bitter.
5. Add mushrooms to pan and cook for 5 minutes.
6. Add zucchini ribbons to pan and cook for about 5 minutes stirring occasionally. They will cook very quickly and you don't want them to turn into mush.
7. Season with salt and pepper to taste and serve alongside chicken.

Carb counts from fatsecret.com:

4 Servings of 2 pieces of chicken and zucchini ribbons

Each serving has 5 net carbs