NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

1 tbsp almond flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

0.25 cup chicken bone broth

1 tbsp whole milk

0.5 tsp fresh thyme

PREPARATION

• 1

  Place chicken breast between parchment paper and pound to an even half-inch thickness.

• 2

  Submerge chicken in buttermilk and let marinate for at least 20 minutes to tenderize.

• 3

  In a shallow bowl, whisk together whole wheat flour, almond flour, paprika, garlic powder, onion powder, salt, and pepper.

• 4

  Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture.

• 5

  Heat avocado oil in a cast-iron skillet over medium heat until shimmering.

• 6

  Pan-fry chicken for 4-5 minutes per side until the crust is deeply golden and internal temperature reaches 165°F.

• 7

  Remove chicken to a plate; whisk bone broth and milk into the remaining pan drippings, simmering until thickened.

• 8

  Stir in fresh thyme and pour the creamy gravy over the crispy chicken before serving.