Crispy Italian Chicken Breasts w/ Marsala Sauce

Directions

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.