NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

2 tbsp Whole wheat flour

1 tbsp Avocado oil

0.5 cup Chicken broth

2 tbsp Unsweetened almond milk

1 tsp 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

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and cover with buttermilk; let marinate for at least 15 minutes to tenderize.

• 2

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

• 3

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

• 4

  Heat the avocado oil in a skillet over medium heat and cook the chicken for 5 to 7 minutes per side until the crust is golden brown and the meat is cooked through.

• 5

  Remove the chicken from the pan and set aside on a plate; whisk the remaining teaspoon of flour into the hot pan drippings.

• 6

  Slowly pour in the chicken broth and almond milk, whisking constantly over medium-low heat until the gravy thickens into a smooth, creamy consistency.

• 7

  Drizzle the warm gravy over the chicken and serve immediately while the crust is still crisp.