5g Carbs per serve
- 440g Konjac Noodles or spiralized vegetables
- 4 skinless chicken breast halves
- 1/3 cup crushed pork rinds
- 1 tablespoon coconut flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons butter divided
- 4 tablespoons olive oil divided
- 1 3/4 cups chicken broth
- 1/4 cup lemon juice
- 1 teaspoon xanthan gum
- 3/4 cup heavy cream
- 1 tablespoon dried parsley or equivalent fresh
Prepare Konjac Noodles by draining, rinsing, as per package directions.
Using a meat mallet, pound chicken to about half inch thickness. Or, you can use only two breasts and butterfly them in half.
Combine pork rinds, coconut flour, onion powder, salt, and pepper in dish suitable for coating chicken. Lightly coat each chicken breast with mixture.
Heat 2 tablespoons butter with 2 tablespoons olive oil over medium high heat. Cook 2 coated chicken breasts in the hot fat until each side is browned. Remove cooked chicken to plate. Add the additional 2 tablespoons each of butter and olive oil. Cook remaining two coated chicken breasts in hot fat until golden on both sides. Remove cooked breasts to plate.
Reduce heat to medium. Add chicken broth and lemon juice. Sprinkle in xanthan gum and combine into broth mixture with a whisk. Heat until sauce is thickened.
Whisk in heavy cream. Taste and adjust seasonings if need. Sprinkle in parsley. Remove from heat.
Place each chicken on a bed of Konjac Noodles. Cover each breast with cream sauce.
Add Broccoli as a side of greens