NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp buttermilk

2 tbsp all-purpose flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 tsp all-purpose flour

0.25 cup low-sodium chicken broth

2 tbsp unsweetened almond milk

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  In a shallow bowl, whisk together 2 tablespoons of flour, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Dip the chicken breast into the buttermilk, allowing any excess to drip off, then dredge in the seasoned flour mixture until fully coated.

• 4

  Heat the avocado oil in a skillet over medium-high heat until it begins to shimmer.

• 5

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

• 6

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

• 7

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

• 8

  Slowly pour in the chicken broth and almond milk, whisking constantly until the gravy thickens into a velvety consistency.

• 9

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