Low Carb Chicken Recipes

Ingredients:

4 chicken breast halves, skinned, 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 salt, to taste
1 freshly-ground white pepper, to taste
1 blanched almond flour, for dredging
1 lemon wedges, for serving

Instructions:

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.

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 1/2 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.) Transfer to heated plates, season lightly with salt and
pepper, garnish with lemon wedges.

This recipe yields 4 servings; 2.5 carb grams per serving.

Servings: 4