INGREDIENTS

For Chicken:

Chicken breasts

Olive oil

Lemon slices + parsley to garnish

Egg Mixture:

2 large eggs

1/2 tsp Italian seasoning

Salt & Pepper to taste

Breading Mixture:

3 tbsp Almond flour

For Lemon Butter Sauce:

4 tbsp Plant based butter

2 garlic cloves, minced

1/4 cup lemon juice

1/4 cup chicken broth

Salt & Pepper to taste

DIRECTIONS

Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.

In a bowl, whisk together the ingredients for the egg mixture. Dip chicken into the egg mixture, then dredge chicken in the almond flour. Allow any excess turning to coat. Garnish with lemon slices and finely chopped parsley if desired.

In a large skillet, heat enough oil to cover the bottom of a skillet. Once hot, add the chicken and cook 4-5 minutes per side, or until crispy.

Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice and pepper. Allow the sauce to cook for about 2 minutes.

Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired.