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10 boneless skinless chicken breast halves
1/4 teaspoon salt, to taste
2 eggs beaten
1 cup dried bread crumbs
1/4 cup vegetable oil
3 tablespoons butter
1/4 cup almond flour
2 1/2 cups cream
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup white wine
1 cup swiss cheese shredded (4 oz.)


1. Place one chicken breast half between two pieces of waxed paper. Flatten to 1/4 -inch thickness with a wooden mallet or a rolling pin. Peel off waxed paper. Sprinkle lightly with salt. Dip both sides in egg, coat with crumbs; set aside. Repeat with remaining chicken pieces. In a large skillet over medium-high heat, brown chicken, a few pieces at a time, in oil for 2 minutes on each side or until lightly browned.

2. In a 2-quart saucepan over medium heat, melt butter. Stir in flour. Cook and stir for 1 to 2 minutes. Add cream, salt and pepper. Stirring, bring boil and boil until thickened. Stir in wine. Remove from heat.

3. In a shallow 2 1/2 -quart baking dish, spread half of the sauce. Arrange chicken in dish and top with remaining sauce. Cover and refrigerate up to 24 hours if desired.

4. Bake, covered, in a preheated 350° oven for 20 minutes. Sprinkle cheese over top and bake, uncovered, 10 minutes longer or until cheese is melted and sauce is bubbly.