NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

2 tbsp Whole wheat flour

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Paprika

1 tbsp Avocado oil

0.5 cup Unsweetened almond milk

1 tsp Whole wheat flour

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Submerge the chicken in the buttermilk in a shallow bowl and let it marinate for at least 30 minutes in the refrigerator.

• 3

  In a separate shallow dish, whisk together the 2 tablespoons of flour, sea salt, black pepper, garlic powder, onion powder, and paprika.

• 4

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture until fully coated.

• 5

  Heat the avocado oil in a heavy-bottomed skillet over medium heat.

• 6

  Carefully place the chicken in the skillet and sear until the crust is golden brown and the internal temperature reaches 165°F, about 5-6 minutes per side.

• 7

  Remove the chicken from the pan and set aside on a plate to rest.

• 8

  In the same skillet, whisk the remaining 1 teaspoon of flour into the pan drippings and cook for 1 minute to create a roux.

• 9

  Slowly pour in the almond milk while whisking constantly, simmering until the gravy thickens to a creamy consistency.

• 10

  Pour the warm gravy over the chicken and garnish with chopped fresh parsley before serving.