Ingredients

The following ingredients have 4 Servings
  • 2 large eggs, I prefer pasture raised
  • 2 Tbsps grass fed cream, OR organic coconut cream
  • sea salt and fresh ground black pepper, to taste (about 1/4 teaspoon each, divided between dry & wet ingredients)
  • 1 cup almond flour
  • 1 Tbsp dried oregano
  • 2 Tbsps olive oil, or avocado oil
  • 4 thin boneless, skinless chicken cutlets, similar thickness and size so they cook evenly
  • 2 Tbsps clarified butter, or ghee
  • 4 fresh garlic cloves, pressed
  • 1/4 cup dry white wine
  • 1.5 cups chicken stock, or bone broth
  • juice of 1 fresh lemon
  • zest of one fresh lemon
  • 10 sprigs of fresh thyme
  • 1 lemon, thinly sliced

Instruction

  • In a shallow bowl whisk eggs together with milk, sea salt and pepper to taste.
  • On a second plate, combine almond flour, oregano, sea salt and pepper to taste using a fork to whisk dry ingredients together really well.
  • Pat your chicken cutlets dry with paper towels, then dip them into your egg mixture, then lightly dredge them into the almond flour mixture.
  • Heat oil in a large skillet or non stick pan over medium low heat.
  • Add the chicken and cook until it begins to brown on both sides, about 2-3 minutes total, flipping once, then set aside on a plate.
  • The chicken should not be fully cooked at this stage, as it will continue to cook in the wine sauce.
  • Wipe out the pan with paper towels and return to a medium heat.
  • Add in butter, and your minced garlic, then sauté until fragrant just a few minutes.
  • Now pour in your white wine and simmer until reduced by half, about 2-3 minutes.
  • Add in your chicken stock, thyme, lemon juice and zest and continue to simmer for a couple of minutes.
  • Return your browned chicken into the pan, and nestle into the sauce, then reduce the heat to low and cook for additional 5 minutes, or until chicken is just cooked through and sauce thickens a bit.
  • Garnish with your fresh lemon slices.
  • I really enjoy this chicken served with brown rice, and roasted asparagus with some of the lemon sauce spooned over everything.