Almond Chicken Recipe - Cooking Index
Almond Chicken Recipe - Cooking Index
| 4 | Chicken breast halves - skinned, boned | |
| 1 | Egg (large) | |
| 1/2 teaspoon | Dried tarragon - crumbled | |
| 3/4 cup | Sliced almonds - finely minced | |
| 1/4 cup | Grated Parmesan cheese | |
| 2 tablespoons | Olive oil | |
| 2 tablespoons | Unsalted butter | |
| Salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| Blanched almond flour - for dredging | ||
| Lemon wedges - for serving |
Place chicken breast halves between two sheets of plastic wrap and lightly pound to an even 1/2-inch thickness. In a shallow bowl, beat the egg and add the tarragon; season with salt and pepper. On a plate, combine the minced almonds and Parmesan cheese.
Heat oil and butter in a skillet large enough to hold chicken pieces without them touching each other. Dust the chicken breasts with almond flour and dip in egg and then in almond/cheese mixture to coat completely. Immediately transfer them to the skillet and saute until golden brown, about 1 1/2 minutes per side. (To make sure that the chicken is cooked right through, cut into a piece. It should be pearly white, not pink in the middle.) Transfer to heated plates, season lightly with salt and pepper, garnish with lemon wedges.
This recipe yields 4 servings; 2.5 carb grams per serving.
Source:
Low Carb Recipes at http://www.lowcarbluxury.com
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