Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pounds chicken breast (sliced into thin cutlets)
  • 1/4 cup  super fine almond flour
  • 1/4 cup  Oat Fiber  (see notes)
  • 3 large eggs (beaten)
  • 1/4 cup white wine (I use Pinot Grigio)
  • 2/3 cup chicken stock (see my recipe)
  • 3 cloves garlic
  • zest and juice of 1 large lemon (or 2 small)
  • 1/3 cup butter (salted)
  • olive oil (for frying)
  • salt and pepper to taste

Instruction

  • Add the almond flour, oat fiber, salt and pepper to a bowl and whisk to combine and get out any lumps. Set up your breading station with one plate having the chicken cutlets, another with the flour and a third with the beaten eggs.
  • Heat a large non-stick skillet to medium and add in about a tablespoon of the butter (per batch) and olive oil. Take each cutlet and coat it in the flour mixture, then shake off any excess.  Then dip into the egg and sauté for a few minutes on both sides or until the chicken is cooked through.  It shouldn't take long if your chicken is cut super thin.
  • You'll need to work in batches, so pile up the cooked chicken on a plate and reserve till you make the sauce.Once the chicken has all been cooked, add in the garlic and sauté for about 20 seconds, careful not to burn it!
  • Deglaze the pan with the white wine, scraping up the brown bits of flavor.  Allow it to cook for 1-2 minutes, then add in the chicken stock and lemon juice.  Simmer for a few minutes, or until reduced by half. Stir in the remaining butter and parsley, then add the chicken back in for a couple of minutes, just to coat in the sauce and reheat through.
  • Serve with a drizzle of the sauce over the top, then garnish with slices of lemon.Store leftovers in the fridge for a few days or freeze.