Low Carb Chicken Francaise
Elevate your weeknight dinner game with this flavorful and satisfying Low Carb Chicken Francaise! This lightened-up twist on the classic Italian-American dish features tender, golden chicken breasts coated in a savory almond flour and Parmesan crust. A zesty lemon garlic sauce, simmered with chicken broth, creates the perfect tangy complement to the rich flavors. Ready in just 30 minutes, this keto-friendly recipe is ideal for those seeking a quick, healthy, and elegant meal. Garnished with fresh parsley and bursting with citrusy aroma, this low-carb dinner pairs beautifully with roasted vegetables or a refreshing side salad to keep it both wholesome and satisfying. Perfect for busy weeknights or special occasions!
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Recipe Information
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
Instructions
Lightly season the chicken breasts with salt and black pepper on both sides.
In a shallow dish, combine the almond flour and grated Parmesan cheese.
In another shallow dish, beat the eggs.
Dip each chicken breast in the egg mixture, allowing any excess to drip off, then coat in the almond flour and Parmesan mixture.
In a large skillet, heat the olive oil and butter over medium-high heat until the butter is melted and hot.
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.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
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.
Reduce the heat to medium-low and simmer for 5 minutes, allowing the sauce to slightly thicken.
Return the chicken breasts to the skillet, spooning some of the sauce over them. Simmer for another 2 minutes to heat through.
Garnish with chopped fresh parsley before serving. Serve the chicken with the lemon sauce drizzled on top.
Nutrition Facts
Calories |
2307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.9 g | 165% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1032 mg | 344% | |
| Sodium | 3880 mg | 169% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 6.8 g | ||
| Protein | 254.3 g | 509% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 557 mg | 43% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 574 mg | 12% | |
*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.
