Ingredients:
4 chicken breast halves, skinned and boned
1 large egg
1/2 teaspoon dried tarragon, crumbled
3/4 cup sliced almonds, finely, minced
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons unsalted butter
Salt and freshly ground white pepper
Blanched almond flour for dredging
Lemon wedges


Directions:
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.

Heat oil and butter in a skillet large enough to hold chicken pieces without them touching each other. Dust the chicken breasts with almond 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. (To make sure that the chicken is cooked right through, cut into a piece. It should be pearly white, not pink in the middle.) Transfer to heated plates, season lightly with salt and pepper, garnish with lemon wedges.
Serves 4: 2.5 carbs per serving.