NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

0.5 cup chicken bone broth

1 tbsp heavy cream

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

  In a shallow bowl, submerge the chicken in buttermilk and let it soak for at least 15 minutes.

• 3

  In a separate shallow dish, whisk together the almond flour, arrowroot powder, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing it into the meat to adhere.

• 5

  Heat the avocado oil in a large skillet over medium heat. Once hot, add the chicken and cook for 5-6 minutes per side until the crust is golden and the internal temperature reaches 165°F.

• 6

  Remove the chicken from the pan and set aside to rest. To the same pan, whisk in the bone broth and heavy cream, scraping up any browned bits.

• 7

  Simmer the sauce for 2-3 minutes until thickened into a creamy gravy, then stir in the fresh parsley.

• 8

  Slice the chicken and ladle the warm gravy over the top before serving.