YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Lemon Garlic Sauce
Savor crisp, perfectly-seared chicken breast coated in a delicate almond flour and herb crust, drizzled with a vibrant lemon garlic sauce that beautifully balances tang and warmth.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Almond Flour
1 tsp Olive Oil
2 tbsp Lemon Juice
1 Garlic Clove
1 tsp Italian Seasoning
PREPARATION
Pat the chicken breast dry with a paper towel. Pound it slightly for even thickness if needed.
Mix the almond flour and Italian seasoning on a plate to create the crust coating.
Lightly dredge the chicken breast in the almond flour mixture, ensuring an even coat on both sides.
Heat olive oil in a non-stick skillet over medium-high heat. Add the coated chicken breast and cook for about 4-5 minutes per side, or until a golden crust forms and the chicken is cooked through.
In a small bowl, combine lemon juice and minced garlic. Once the chicken is nearly done, pour this mixture into the skillet, allowing it to simmer for an additional 1-2 minutes to create the lemon garlic sauce that glazes the chicken.
Remove the chicken from the skillet and drizzle any remaining sauce over it. Let it rest for a minute before serving.