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Instructions:
- Flatten the chicken breasts to an even thickness.
- In a shallow bowl, beat the eggs. In another shallow bowl, mix almond flour, Parmesan cheese, salt, and pepper.
- Dip each chicken breast into the beaten eggs, then dredge in the almond flour mixture, ensuring it’s coated evenly.
- Heat olive oil and butter in a large skillet over medium-high heat.
- 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.
- 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.
- Return the chicken breasts to the skillet and simmer for another 2-3 minutes, allowing the sauce to thicken slightly.
- Serve the chicken hot, garnished with chopped parsley.
Nutritional Information per Serving (1 chicken breast):
- Calories: 320 kcal
- Total Fat: 18g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 160mg
- Sodium: 410mg
- Total Carbohydrates: 3g
- Dietary Fiber: 1g
- Protein: 36 g
- Sugar
Enjoy your keto-friendly chicken francese!