Low Carb Chicken Francese
Transform your classic favorite into a guilt-free delight with this Low Carb Chicken Francese recipe! Perfect for keto and low-carb diets, this mouthwatering dish features tender chicken cutlets dipped in a savory almond flour and Parmesan coating, then pan-fried to golden perfection. A rich and tangy sauce made with butter, fresh lemon juice, and chicken broth adds vibrant flavor while keeping the carb count to a minimum. Garnished with fragrant parsley and zesty lemon slices, this elegant yet simple entrée is ready in under 40 minutes and makes a stunning centerpiece for weeknight dinners or special occasions. Whether you're watching carbs or simply craving bold flavors, this keto chicken francese will elevate your mealtime game!
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Recipe Information
Ingredients
- 2 whole Chicken breasts
- 2 large Eggs
- 0.5 cup Almond flour
- 0.25 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Olive oil
- 2 tablespoons Butter
- 0.25 cup Lemon juice
- 0.5 cup Chicken broth
- 2 tablespoons Fresh parsley, chopped
- 1 whole Lemon, sliced
Instructions
Slice each chicken breast in half horizontally to create thin cutlets.
In a shallow bowl, whisk together the eggs.
In another shallow bowl, mix the almond flour, grated Parmesan cheese, garlic powder, salt, and black pepper.
Dip each chicken cutlet into the egg mixture, then dredge in the almond flour mixture, pressing lightly to adhere.
In a large skillet, heat the olive oil over medium heat. Cook the chicken in batches, about 3-4 minutes per side, until golden brown and cooked through. Remove and set aside.
In the same skillet, melt butter over medium heat. Stir in lemon juice and chicken broth, scraping up any browned bits from the bottom of the pan.
Simmer the sauce for 2-3 minutes, then return the chicken to the skillet. Cook for another 3-4 minutes until the sauce thickens slightly and the chicken is heated through.
Garnish with fresh parsley and lemon slices before serving.
Nutrition Facts
Calories |
1833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2350 mg | 102% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 5.6 g | ||
| Protein | 141.2 g | 282% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 473 mg | 36% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 499 mg | 11% | |
*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.
