Crispy Italian Chicken Breasts w/ Marsala Sauce
Cook Time:
8
Minutes
Difficulty:
Easy
Serves Up To:
4
Servings
Nutrition Information
Total Fat | 46g |
---|---|
Cholesterol | 180mg |
Sodium | 1710mg |
Total Carbohydrates | 29g |
---|---|
Dietary Fiber | 6g |
Sugars | 7g |
Protein | 33g |
Ingredients
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
Directions
- 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
Place ⅓ cup almond flour in a shallow dish.
- 3
Mix remaining almond flour, bread crumbs, cheese, herbs and garlic salt in another shallow dish.
- 4
Beat eggs in a third shallow dish.
- 5
Dip chicken into flour, then eggs, then seasoned flour mixture, pressing to coat chicken well. Let stand for 10 minutes.
- 6
To prepare sauce, melt butter in a small saucepan and brown mushrooms.
- 7
Add almond flour and cook for 1 minute.
- 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
Heat ½-inch vegetable oil in a large skillet.
- 10
Cook chicken for about 2 minutes on each side or until golden brown and cooked through.
- 11
Serve immediately with sauce.
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