Ingredients
- 2 large chicken breasts cut in 1/2 lengthwise to make 4 cutlets
- ¼ cup almond flour
- ½ cup Grated Parmesan Cheese divided
- 1 Tbsp Italian seasonings
- Salt and Pepper
- 8-10 garlic cloves peeled
- 2 Tbsp butter
Sauce:
- ¾ cup water
- 2 chicken bouillon cubes
- 2 tsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1 cup heavy whipping cream
- Fresh basil
Instructions
- Heat olive oil in skillet over medium high heat.
- Generously season chicken cutlets with salt and pepper
- Combine almond flour, 1/4 C Parmesan cheese and Italian seasoning, dredge chicken in this mixture
- Place chicken in preheated skillet and cook for 4-5 minutes on each side, remove from pan and set aside
- While chicken is cooking, dissolve chicken bouillon cubes in 3/4 C of hot water. 6. Turn skillet down to Medium heat, add butter and garlic cloves. Sauté garlic for 6-7 minutes, stirring frequently
- Add chicken bouillon mixture, lemon juice, Worcestershire sauce, onion powder, smoked paprika, and salt to skillet.
- Heat to boiling and simmer for 6-7 minutes stirring occasionally.
- Once liquid has reduced, add heavy whipping cream and remaining 1/4 C Parmesan cheese to skillet. Bring to boil and simmer until sauce has thickened.
- Add cooked chicken cutlets back to skillet with the sauce and allow them to continue cooking for an additional 5 minutes or until cooked through.
- Garnish with fresh chopped basil
Notes
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