NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot starch

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

0.5 cup chicken bone broth

1 tbsp heavy cream

1 tsp fresh parsley

PREPARATION

• 1

  Place the chicken breast in a small bowl with the buttermilk and let marinate for 20 minutes to tenderize.

• 2

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

• 3

  Remove the chicken from the buttermilk, allowing any excess to drip off, and dredge it thoroughly through the seasoned flour mixture until fully coated.

• 4

  Heat the avocado oil in a non-stick skillet over medium heat.

• 5

  Add the chicken to the skillet and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F and the crust is golden brown.

• 6

  Remove the chicken from the pan and set aside to rest.

• 7

  In the same pan over medium-low heat, whisk in the chicken bone broth and heavy cream, scraping up any browned bits from the bottom.

• 8

  Simmer the sauce for 3-4 minutes until it thickens into a creamy gravy.

• 9

  Plate the chicken, pour the gravy over the top, and garnish with freshly chopped parsley.