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Source |
Total Carbohydrates: 3 per serving Servings: 4 |
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Almond Chicken |
Prep Time: 60 min |
4 chicken breast halves, skinned and boned
1 large egg
1/2 teaspoon dried tarragon, crumbled
3/4 cup sliced almonds, finely, minced
1/4 cup grated Parmesan cheese
2 Tablespoons olive oil
2 Tablespoons unsalted butter
Salt and freshly ground white pepper
Blanched almond flour for dredging
Lemon wedges
1.Place chicken breast halves between two sheets of plastic wrap
and lightly pound to an even 1/2 inch thickness. In a shallow bowl, beat the
egg and add the tarragon; season with salt and pepper. On a plate, combine the
minced almonds and Parmesan cheese.
2. Heat oil and butter in a skillet large enough to hold chicken pieces without
them touching each other. Dust the chicken breasts with almond flour and dip in
egg and then in almond/cheese mixture to coat completely. Immediately transfer
them to the skillet and sauté until golden brown, about 1 ˝ minutes per side.
3. Transfer to heated plates, season lightly with salt and pepper, garnish with lemon wedges.