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Author: Mia Staysko
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Ingredients

  • 3 Boneless, skinless chicken breasts, split in half lengthwise
  • 1 tsp kosher salt, or to taste
  • 1/4 C Almond Flour
  • 1 Tbsp Butter
  • 2 Tbsp Avocado or Olive oil divided
  • 1/4 C White onion, diced
  • 1/2 C fresh tomato, diced
  • 1 can chopped green chilies
  • 1 clove fresh garlic, minced
  • 1/2 C chicken stock
  • 1/3 C heavy cream

Instructions

  1. Heat a large pan over med-high heat. Melt 1/2 Tbsp of the butter and 1/2 Tbsp of the oil in the pan.

  2. Salt chicken breast halves on both sides. Put almond flour on a plate and dredge 3 of the breasts, coating lightly with almond flour.

  3. Place the breasts into the pan, browning each side but not cooking through. Remove breasts to a plate once browned. Repeat with the other half of the chicken.

  4. Heat the remaining Tbsp of oil in the empty pan. Add the onion and cook until slightly softened. Add the tomato, chilies and garlic to the pan, stirring. 

  5. Add the stock and any remaining almond flour to the pan, stirring to mix. Place the chicken back into the pan, cover and simmer until cooked through, about 10 minutes. 

  6. Remove the chicken to your serving dish and cover lightly with foil.

  7. Add the cream to the pan and reduce the sauce until thickened to your liking. Pour over the chicken and serve.