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| 4 | Chicken Breast Halves, skinned and boned |
| 1 | Large Egg |
| 1/2 Tsp. | Dried Tarragon, crumbled |
| 3/4 Cup | Sliced Almonds, finely minced |
| 1/4 Cup | Grated Parmesan Cheese |
| 2 Tbsp. | Olive Oil |
| 2 Tbsp. | Unsalted Butter |
| 1 Dash | Ground White Pepper |
| 1 | Blanched Almond Flour for dredging |
| 4 | Lemon Wedges |
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| 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. |
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| 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 ½ minutes per side. (To make sure that the chicken is cooked right through, cut into a piece. It should be pearly white, not pink in the middle.) |
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| 3. |
Transfer to heated plates, season lightly with salt and pepper, garnish with lemon wedges. |
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Recipe Submitted By: Chris Diamond
Category: Main Dish
Type: Chicken
Bake Time:
Servings: 4
Prep. Time:
Utensils:
Notes: 2.5 Carbs per serving |
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