1. Flatten the chicken breasts to an even thickness.
  2. In a shallow bowl, beat the eggs. In another shallow bowl, mix almond flour, Parmesan cheese, salt, and pepper.
  3. Dip each chicken breast into the beaten eggs, then dredge in the almond flour mixture, ensuring it’s coated evenly.
  4. Heat olive oil and butter in a large skillet over medium-high heat.
  5. Cook the chicken breasts for about 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
  6. In the same skillet, add chicken broth and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  7. Return the chicken breasts to the skillet and simmer for another 2-3 minutes, allowing the sauce to thicken slightly.
  8. Serve the chicken hot, garnished with chopped parsley.

Nutritional Information per Serving (1 chicken breast):

  1. Calories: 320 kcal
  2. Total Fat: 18g
    • Saturated Fat: 5g
    • Trans Fat: 0g
  3. Cholesterol: 160mg
  4. Sodium: 410mg
  5. Total Carbohydrates: 3g
    • Dietary Fiber: 1g
    • Protein: 36 g
    • Sugar

Enjoy your keto-friendly chicken francese!