Serves: 4
Total Calories: 447
1. Place chicken breast halves between two sheets of plastic wrap and lightly pound to an even 1/2-inch thickness. In a shallow bowl, beat the egg and add the tarragon season with salt and pepper. On a plate, combine the minced almonds and Parmesan cheese.
2. Heat oil and butter in a skillet large enough to hold chicken pieces without them touching each other. Dust the chicken breasts with soy flour and dip in egg and then in almond/cheese mixture to coat completely. Immediately transfer them to the skillet and sauté until golden brown, about 1 1/2 minutes per side.
3. Transfer to heated plates, season lightly with salt and pepper, garnish with lemon wedges.
This Almond Chicken recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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