NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

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

1 tsp whole wheat flour

0.25 cup unsweetened almond milk

1 tsp fresh parsley

PREPARATION

• 1

  Slice the chicken breast into even strips or pound into a thin cutlet for uniform cooking.

• 2

  Place the chicken in a shallow bowl and pour the buttermilk over it, letting it soak for at least 15 minutes.

• 3

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

• 4

  Remove each chicken piece from the buttermilk, letting the excess drip off, and dredge thoroughly in the seasoned flour mixture.

• 5

  Heat avocado oil in a large skillet over medium-high heat until shimmering.

• 6

  Carefully place the chicken in the skillet and fry for 4-5 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 7

  Transfer the cooked chicken to a plate and set aside, leaving the remaining oil and browned bits in the skillet.

• 8

  Lower the heat to medium and whisk the remaining teaspoon of flour into the pan drippings for 1 minute.

• 9

  Slowly whisk in the almond milk, scraping the bottom of the pan, and simmer until the gravy has thickened into a smooth sauce.

• 10

  Plate the chicken, ladle the warm gravy over the top, and garnish with fresh chopped parsley.