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Almond Chicken With Lemon Cream

Submitted by: Mary on 04/08/2005
1986 views
2.55 avg rating
167 votes
 
 
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Ingredients

6 Boneless chicken breasts (about 2 lbs
1/2 cup Low Carb bake mix
2 Eggs
1/2 t Salt
1/4 t Pepper
3 1/2 C Almonds flour
2 T Unsalted butter
2 T Vegetable oil
SAUCE:

2 T Lemon juice
1 T Grainy style or Dijon mustard
1/2 C Heavy whipping cream

Directions

Pat chicken pieces dry.



Dredge chicken into bake mix and shake off any excess.



Combine eggs with salt and pepper.



In another dish add almond flour.



Dip chicken into egg mixture then pat almond flour onto chicken breasts.



Arrange in one layer on a cookie sheet or tray and refrigerate until ready to cook.



Heat butter and oil in a large skillet. Add chicken breasts. Cook gently 5-6 minutes on each side until lightly browned and chicken is cooked through. Remove to a serving platter and keep warm at 200F while preparing sauce.



Wipe pan clean and return to heat. Add lemon juice, mustard and cream. Bring to a boil. Reduce until slightly thickened. Drizzle over chicken breasts.

Servings

6

Calories

7.3

Time to prepare

30 minutes

Difficulty

Easy
 

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