NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

0.25 cup Buttermilk

2 tbsp Almond flour

1 tbsp Arrowroot powder

0.5 tsp Garlic powder

0.5 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 tsp Arrowroot powder

1 tsp Fresh parsley

PREPARATION

• 1

  Slice the chicken breast into even cutlets and soak in buttermilk for at least 20 minutes in the refrigerator.

• 2

  In a shallow bowl, whisk together the almond flour, one tablespoon of arrowroot powder, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 3

  Remove each chicken cutlet from the buttermilk, allowing the excess to drip off, then dredge thoroughly in the seasoned flour mixture.

• 4

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 4 to 5 minutes per side.

• 5

  Transfer the chicken to a plate; whisk the chicken bone broth and the remaining teaspoon of arrowroot powder into the hot pan drippings.

• 6

  Simmer the gravy over medium heat until thickened, then pour over the chicken and garnish with chopped fresh parsley.