| Servings |
People
|
Ingredients
Breading For Chops
- 2 Large Eggs
- 1 1/2 Cups Almond Flour
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 1/2 Tsp Garlic Powder
- 2 Tbsp Butter
Sauce
- 2 Cloves garlic Minced
- 1 Cup Chicken Broth
- 1/2 Lemon Sliced thin crosswise
- 1/4 Cup Lemon Juice
- 2 tbsp Capers Drained
- Salt and Pepper To Taste
Ingredients
Breading For Chops
Sauce
|
|
Instructions
- Preheat your oven to 200F
- Flatten out your tenders with a mallet so they are uniform in thickness and pat dry with a paper towel
- Break your eggs into a shallow dish and whip until frothy
- In a separate dish mix your almond flour, salt, pepper and garlic powder.
- Gently coat each piece of chicken with almond flour.
- Take each piece of coated chicken and gently dredge it in the egg and then coat it again in almond flour. Place on a rack.
- In a large skillet melt 2 tbsp of butter over medium heat. Add half the chicken tenders and cook ~3 minutes a side. Move cooked tenders to the oven while you repeat the process with the other half including 2 tbsp of butter.
Sauce
- In the pan you used to cook the chicken, add the garlic and cook ~30 seconds. Add the chicken broth and lemon slices, bring to a simmer. Cook ~7 minutes until reduced by half.
- Add lemon juice, capers and remaining 4 tbsp of butter in 4 pieces. Stir until melted and smooth. If you want to thicken the sauce some, add 1/4 tsp xanthan gum diluted in a tiny amount of water at the end. Season with Salt and pepper to taste.
- Serve chicken over steamed zucchini noodles or cauliflower rice,