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Prep Time: Ready in 60 minutes
Carbohydrate Count: 6g per serving
_ boneless skinless chicken breast halves
_ egg
___ teaspoon dried tarragon
___ cup sliced almonds, finely minced
___ cup grated Parmesan cheese
_ tablespoons olive oil
___ teaspoon salt
___ teaspoon white peppers
_ tablespoons butter
Almond flour for dredging
_ lemon, cut into wedges
1. Place chicken breast halves between two sheets of plastic wrap and lightly pound to an even 1/2-inch thickness. In a shallow bowl, beat the egg and add the tarragon; season with salt and pepper. On a plate, combine the minced almonds and Parmesan cheese.
2. Heat oil and butter in a skillet large enough to hold chicken pieces without them touching each other. Dust the chicken breasts with soy flour and dip in egg and then in almond/cheese mixture to coat completely. Immediately transfer them to the skillet and sauté until golden brown, about 1 1/2 minutes per side.
3. Transfer to heated plates, season lightly with salt and pepper, garnish with lemon wedges.