4 chicken breast halves, skinned, boned 1 large egg 1/2 teaspoon of dried tarragon, crumbled 3/4 cup of sliced almonds, finely minced 1/4 cup of grated Parmesan cheese 2 tablespoons of olive oil 2 tablespoons of 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 sauté 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.
Formatted for MC6 06-02-2003 by Joe Comiskey - Mad's Recipe Emporium
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