Low Carb Chicken Francaise
Elevate your weeknight dinner game with this **Low Carb Chicken Francaise**, a lighter twist on the classic Italian-American dish. Tender chicken breasts are coated in a flavorful almond flour and Parmesan crust, then pan-fried to golden perfection. A luscious, tangy lemon and garlic sauce ties the dish together, ensuring every bite bursts with bright, zesty flavor. Perfect for those following a keto or low-carb lifestyle, this easy 30-minute recipe combines sophisticated flavors with effortless preparation. Garnished with fresh parsley, it’s as beautiful to serve as it is delicious to eat—ideal for everything from family dinners to entertaining guests. Serve it with a side of sautéed greens or cauliflower rice for a truly satisfying meal!
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Ingredients
- 4 pieces (boneless, skinless) Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.75 cup Almond flour
- 0.25 cup (grated) Parmesan cheese
- 2 large Eggs
- 0.5 cup (freshly squeezed) Lemon juice
- 1 cup (low sodium) Chicken broth
- 2 cloves (minced) Garlic
- 2 tablespoons Olive oil
- 2 tablespoons (unsalted) Butter
- 2 tablespoons (chopped) Fresh parsley
Directions
Step 1
Lightly season the chicken breasts with salt and black pepper on both sides.
Step 2
In a shallow dish, combine the almond flour and grated Parmesan cheese.
Step 3
In another shallow dish, beat the eggs.
Step 4
Dip each chicken breast in the egg mixture, allowing any excess to drip off, then coat in the almond flour and Parmesan mixture.
Step 5
In a large skillet, heat the olive oil and butter over medium-high heat until the butter is melted and hot.
Step 6
Add the coated chicken breasts to the skillet in a single layer. Cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 7
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
Step 8
Pour in the chicken broth and lemon juice, bringing the mixture to a boil while scraping up any browned bits from the bottom of the skillet.
Step 9
Reduce the heat to medium-low and simmer for 5 minutes, allowing the sauce to slightly thicken.
Step 10
Return the chicken breasts to the skillet, spooning some of the sauce over them. Simmer for another 2 minutes to heat through.
Step 11
Garnish with chopped fresh parsley before serving. Serve the chicken with the lemon sauce drizzled on top.
Nutrition Facts
| Serving size | (1329.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2307.4 |
| Total Fat 128.9g | 0% |
| Saturated Fat 34.1g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 1032.0mg | 0% |
| Sodium 3879.7mg | 0% |
| Total Carbohydrate 29.1g | 0% |
| Dietary Fiber 8.8g | 0% |
| Total Sugars 6.8g | |
| Protein 254.3g | 0% |
| Vitamin D 86.5IU | 0% |
| Calcium 556.6mg | 0% |
| Iron 10.8mg | 0% |
| Potassium 573.9mg | 0% |
Source of Calories