Lemony Chicken Francaise Recipe with Almond Flour – Low Carb, Keto

Nutrition: 442 Calories | 2.9g Net Carbs | 46.2g Protein | 26.6g Total Fat

An easy chicken francaise recipe with tender, juicy pan-fried chicken dredged in almond flour and covered in a bright, lemony butter sauce.

Today I want to introduce you to a delightful chicken dish. Chicken francaise, sometimes spelled francese, is pan fried and served with a light, lemony sauce. Chicken francaise is actually very similar to chicken piccata, with two main differences. First, chicken francaise is dredged in flour first and then egg. Whereas, chicken piccata is eggs first then flour. Second, chicken piccata usually includes capers, but this dish doesn’t. I especially love this recipe because I love lemon. And the delicious pan sauce takes seemingly regular chicken to the next level. This recipe is easy enough for a week night and special enough for entertaining.

Prepare the Chicken Breast

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This easy recipe starts with boneless, skinless chicken breast. First, place the chicken in a zip-top bag, one or two pieces at a time. Remove the air from the bag, and pound the chicken with a meat tenderizer. When the chicken is about a 1/2 inch thick, flip it over and pound the other side until the meat is 1/4 inch thick. This really helps create tender, juicy chicken and ensures it will cook evenly.

Once all the chicken has been tenderized, it’s time to dredge it. First, coat the chicken in almond flour seasoned with salt and pepper. Then, dip the chicken in a mixture of egg and water. Coat both sides of the chicken and move it to a large plate or baking sheet. Repeat for all the chicken.

Pan Fry the Chicken in Olive Oil

After getting all the chicken prepared, heat up a non-stick skillet over medium heat. Add olive oil to the pan and add chicken to the pan. Make sure not to crowd the pan. After about 3-4 minutes the chicken breast should be golden and ready to flip over.

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Next, top the chicken breast with some parmesan cheese. While the chicken finishes cooking, the cheese will melt. Once the chicken is golden on the bottom, move it to a clean plate. Continue cooking the rest of the chicken.

Make the Lemony Pan Sauce

After the chicken is all cooked, make the sauce in the same pan. Add chicken stock to the hot pan and use a wooden spoon to scrape up all the crusty, flavorful bits left from the chicken. Then, add the juice of two lemons and 2 tablespoons of butter. Once the butter is melted, add xanthan gum to the sauce, or your thickener of choice. Let the sauce simmer and thicken a few minutes. Turn the heat off and finish the sauce with lemon zest (from the two lemons) and fresh minced parsley. To serve, pour the sauce over the chicken and enjoy.

Make it a meal with cauliflower rice (also delicious with the lemon sauce) and Balsamic Brussel Sprouts or Green Beans with Red Wine Vinaigrette. You might also like these lemony chicken recipes: One Pan Chicken and Broccoli and Garlic Lemon Spatchcock Chicken.

Lemony Chicken Francaise Recipe with Almond Flour – Low Carb, Keto

An easy chicken francaise recipe with tender, juicy pan-fried chicken dredged in almond flour and covered in a bright, lemony butter sauce.

Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min

Ingredients

• 1.5 lbs Boneless Skinless Chicken Breast
• 1 Cup Almond Flour
• 2 eggs
• 2 Tbsp Water
• 1 tsp Salt
• 1/2 tsp Pepper
• 2 Tbsp Olive Oil
• 5 Tbsp Shredded Parmesan Cheese
• 3/4 Cup Chicken Stock
• 2 Lemons, Juice and Zest
• 2 Tbsp Butter
• Salt to Taste
• 1/4 tsp Xanthan Gum
• 1/4 Cup Fresh Parsley

Directions

1. Place the one or two chicken breasts in a large zip-top bag. Remove the air from the bag. Pound the chicken with a meat tenderizer to 1/2″ thick. Turn the bag over and pound the chicken breast to 1/4″ thick. Repeat with all the chicken breast.
2. In a cake pan or large bowl, whisk together the almond flour, salt and pepper. In a second cake pan, whisk together the eggs and water. Dredge the tenderized chicken breast in the almond flour mixture. Coat both sides and shake off the excess. Then, dip in the egg mixture, coating both sides. Set the prepared chicken on a plate and repeat with the remaining chicken.
3. Pre-heat a non-stick skillet over medium heat. Add the olive oil to the pan, and pan fry the chicken until it’s golden, about 4 minutes. Turn the chicken breast over. Top the chicken with parmesan cheese. The cheese will melt while the second side cooks. Move the cooked chicken to a plate and repeat until all the chicken is cooked. While the chicken is cooking, zest and juice the two lemons and chop the parsley.
4. Add the chicken stock to the empty pan. Use a spoon the scrape up all the crusty bits in the bottom of the pan. Add the lemon juice and butter to the pan. Once the butter is melted, sprinkle in the xanthan gum. Stir the sauce. Let it simmer and thicken for a few minutes. Then, add the lemon zest and chopped parsley. Season the sauce with salt to taste, and stir one last time. Serve the chicken with the lemon sauce on top. Enjoy.

Nutrition: 

Yield: 4 servings, Serving Size: 6 oz Chicken

Amount Per Serving:  Calories: 442,  Total Fat: 26.6g, Saturated Fat: 9.4g,  Cholesterol: 211.2mg, Sodium: 668.5mg, Carbohydrates: 4.8g, Fiber 1.9g, Sugars: 1g, Protein 46.2g

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