Based on several other threads around here, I know that many of us are on a low-carb or Paleo/Primal diet. One of the keys to staying successful is finding recipes that make what is essentially a lot of meat and vegetables into something that’s exciting and new every time you eat. I figured I’d start a recipe thread for those of us who are following this type of diet, so we can try new things and keep it fresh.
I recently altered a Tyler Florence recipe for Chicken Francese to make it fit a Primal diet, and it turned out awesome.
3-4 chicken breasts, pounded flat
5 tablespoons almond flour
5 tablespoons grated Parmesan cheese
2 eggs, beaten
1 lemon
1/2 cup wine
1 cup chicken stock
4 tablespoons butter, divided
1/4 cup olive oil
1 can quartered artichoke hearts, drained (optional)
Put the beaten eggs in one shallow bowl. Mix the almond flour and cheese in another shallow bowl. Heat two tablespoons of butter and the olive oil in a skillet. When the oil is heated, dip the chicken breasts in egg, then dredge in the flour and cheese mixture. Fry them for about 3 minutes a side, until golden brown. You may want to repeat this step twice rather than crowd the pan.
While the chicken is frying, cut the lemon in half. Juice half of it, and thinly slice the other half. When all the chicken is done frying, remove it from the pan and fry the lemon slices (and artichoke hearts, if using) for 2 minutes. Remove them from the pan. Add the wine to the pan, scraping the bottom to get all the browned bits. Add the stock, lemon juice, and a pinch of salt. Turn up the heat and let the liquid reduce by half to three quarters. When it’s reduced, lower the heat, then add two tablespoons of cold butter and whisk until the butter is melted. Return your chicken to the pan, ugliest side down, and top the chicken with slices of lemon and artichoke hearts. Let it simmer for about 3 minutes, until the chicken and artichokes are warmed up. You don’t need to serve it with the sauce–it’ll soak up the flavor in those three minutes, and the top will stay crispy if you just keep it on the bottom.
3.7 total carbs per serving (without the artichoke hearts). I like to serve this one with creamed spinach, because it goes well with the artichoke hearts.