Keto Chicken Francaise
Elevate your weeknight dinner game with this Keto Chicken Francaise, a low-carb twist on the classic Italian-American favorite. This dish features tender, pan-fried chicken breasts coated in a golden almond flour and Parmesan crust, gently simmered in a rich, zesty lemon-butter sauce. Perfectly seasoned with garlic, chicken broth, and a sprinkle of fresh parsley, this meal delivers bold flavors while keeping it keto-friendly. With simple ingredients and only 40 minutes from start to finish, this recipe is ideal for anyone seeking a quick, elegant, and health-conscious meal. Serve it with steamed veggies or a crisp green salad for a satisfying, restaurant-quality dish made right at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Almond flour
- 0.5 cup Parmesan cheese
- 3 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 cup Chicken broth
- 0.25 cup Lemon juice
- 2 tablespoons Fresh parsley, chopped
Instructions
Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch.
In a shallow dish, combine almond flour and Parmesan cheese.
In another shallow dish, beat the eggs with a pinch of salt and black pepper.
Season the chicken breasts with salt and pepper on both sides.
Dredge each chicken breast in the almond flour mixture, shaking off the excess, then dip in the beaten eggs, allowing any excess to drip off.
Heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat.
Lay the chicken breasts in the skillet without crowding them and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Work in batches if necessary to avoid overcrowding the pan.
Remove the chicken from the skillet and set aside.
In the same pan, add the remaining 2 tablespoons of butter and minced garlic, sautéing for about 1 minute until fragrant.
Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to release any brown bits.
Bring the sauce to a simmer and let it reduce slightly for about 2-3 minutes.
Return the chicken to the skillet to heat through, spooning the sauce over the chicken.
Sprinkle fresh parsley over the top before serving.
Serve hot with a side of your choice, such as steamed vegetables or a fresh green salad.
Nutrition Facts
Calories |
2801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.6 g | 228% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1298 mg | 433% | |
| Sodium | 3972 mg | 173% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 6.2 g | ||
| Protein | 273.7 g | 547% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 868 mg | 67% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 594 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
