Let’s get fancy with this egg-dipped chicken. Using fresh herbs are key in this dish for flavor.
- 2 chicken breasts
- 1/2 cup almond flour
- 2 eggs
- 1 handful of fresh parsley
- 1 1/2 cup chicken stock
- 1 garlic clove
- 4 tbsp. olive oil
- Half lemon
- Salt and pepper
- 2 serving veggie
Remove chicken skin, then butterfly cut your breast. Hold a long sharp knife along the thicker part of the breast, place your hand on top and slice through the breast almost until the end. Cut parallel to your cutting board, and open the breast like a book.
Crack the eggs into a large enough dish to fit chicken breast. Season eggs with salt and pepper, give them a light beat. Chop the parsley (keep a few sprigs for garnish) and add half to egg wash.
Add almond flour to a plate. Peel the garlic and place in garlic press (or chop finely). Put a frying pan on moderate heat, add the olive oil and garlic. Coat the chicken in the almond flour, shake off any excess flour.
Next, dip the chicken in the egg wash, make sure it’s totally covered and place in hot oil. Cook chicken in the pan, flip over once brown and cook the other side. When cooked, transfer chicken to a hot plate and rest.
Remove excess oil from pan. To the same frying pan on full heat, add garlic and sauté a bit. Add chicken stock. Add the juice of half a lemon and the remainder of chopped parsley. Reduce for 2 minutes on full heat. Return the chicken to the sauce and continue heating chicken on medium heat. Continue basting the chicken with the liquid in the pan, and reduce sauce until it thickens a bit. Serve with veggie of choice.