Crispy Italian Chicken Breasts w/ Marsala Sauce

Cook Time:





Serves Up To:



Nutrition Information

Total Fat46g
Total Carbohydrates29g
Dietary Fiber6g


  • 1 pound boneless, skinless chicken breasts

  • 1 cup Blue Diamond Almond Flour, divided

  • ½ cup regular or gluten-free panko bread crumbs

  • ⅓ cup grated Parmesan cheese

  • 2 teaspoons Italian seasoning

  • 1 teaspoon garlic salt

  • 2 eggs, beaten

  • Vegetable oil for frying


  1. 1

    Fillet each chicken breast into 2-inch pieces. Place in a large plastic bag and pound with a meat mallet until ½-inch thick.

  2. 2

    Place ⅓ cup almond flour in a shallow dish.

  3. 3

    Mix remaining almond flour, bread crumbs, cheese, herbs and garlic salt in another shallow dish.

  4. 4

    Beat eggs in a third shallow dish.

  5. 5

    Dip chicken into flour, then eggs, then seasoned flour mixture, pressing to coat chicken well. Let stand for 10 minutes.

  6. 6

    To prepare sauce, melt butter in a small saucepan and brown mushrooms.

  7. 7

    Add almond flour and cook for 1 minute.

  8. 8

    Slowly whisk in stock, marsala, herbs and garlic salt and bring to a boil. Reduce heat slightly and cook for about 10 minutes to thicken, stirring frequently; keep warm.

  9. 9

    Heat ½-inch vegetable oil in a large skillet.

  10. 10

    Cook chicken for about 2 minutes on each side or until golden brown and cooked through.

  11. 11

    Serve immediately with sauce.

Made with these products:

Almond Flour Photo

Almond Flour

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