Keto Chicken Francese
Transform your weeknight dinner into a gourmet experience with this Keto Chicken Francese recipe—a low-carb twist on the classic Italian favorite! Tender, golden-brown chicken cutlets are coated in a delightful almond flour and Parmesan crust, then simmered in a luxurious lemon-butter sauce enriched with a splash of heavy cream. Perfectly balanced with zesty citrus and savory flavors, this keto-friendly meal is as satisfying as it is easy to make. Ready in just 40 minutes, it's an ideal dish for impressing guests or indulging in a comforting, wholesome dinner. Garnish with fresh parsley and lemon slices for a restaurant-quality presentation that’s completely guilt-free and utterly delicious! Keywords: Keto Chicken Francese, low-carb chicken recipe, almond flour chicken, lemon butter sauce.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup almond flour
- 0.25 cup grated Parmesan cheese
- 2 units large eggs
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 0.25 cup lemon juice
- 0.5 cup chicken broth
- 0.25 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 unit lemon
Instructions
Place the chicken breasts on a cutting board and slice each in half horizontally to create two thin cutlets. Season both sides with salt and pepper.
In a shallow bowl, mix the almond flour and grated Parmesan cheese together.
In another shallow bowl, beat the eggs.
Heat 2 tablespoons of butter and 3 tablespoons of olive oil in a large skillet over medium-high heat.
Dredge each chicken cutlet in the almond flour mixture, then dip in the beaten eggs, allowing any excess to drip off, before placing them in the hot skillet.
Cook the chicken cutlets for about 3-4 minutes on each side until golden brown and cooked through. Transfer the cooked chicken to a plate and cover to keep warm.
In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the lemon juice and chicken broth, scraping up any brown bits from the bottom of the pan.
Bring the sauce to a simmer and cook for about 5 minutes until slightly reduced.
Stir in the heavy cream and allow the sauce to heat through for 2 minutes.
Return the chicken cutlets to the skillet, spooning the sauce over them. Let them heat through in the sauce for 2-3 minutes.
Garnish with freshly chopped parsley and lemon slices before serving.
Nutrition Facts
Calories |
2373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.0 g | 240% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 3410 mg | 148% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 6.7 g | ||
| Protein | 151.7 g | 303% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 576 mg | 44% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1363 mg | 29% | |
*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.
