YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Lemon Garlic Sauce
Enjoy a vibrant twist on a classic technique with this herb-crusted chicken featuring a crispy almond flour coating seared to perfection and drizzled with a zesty lemon garlic sauce. The balance of bright citrus, aromatic garlic, and fresh herbs elevates the tender chicken, making every bite deliciously satisfying.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Almond Flour
1 tbsp Fresh Rosemary
1 tbsp Fresh Thyme
2 Garlic Cloves
2 tbsp Lemon Juice
1 tsp Olive Oil
Salt and Black Pepper, to taste
PREPARATION
Pat the chicken breast dry with paper towels. Season both sides lightly with salt and pepper.
In a shallow dish, combine almond flour with chopped fresh rosemary and thyme. Press the chicken breast into the mixture to coat evenly.
Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until golden brown and fully cooked through.
Remove the chicken from the pan and set aside to rest.
Lower the heat to medium and add minced garlic into the pan. Sauté briefly until fragrant, taking care not to burn.
Add lemon juice to the pan, scraping any browned bits off the bottom to form a light sauce. Let it simmer for a minute.
Slice the chicken and drizzle with the lemon garlic sauce before serving.