Directions

1. Flatten chicken breasts with mallet to about ¼ inch thickness.
2. Dredge chicken in almond flour with very light coating and season with salt & pepper.
3. Heat 1 Tbls butter in skillet and cook chicken on each side until golden brown and cooked through. Remove to warm plate.
4. Melt remaining butter in skillet and add garlic and mushrooms. Cook for 3-4 minutes or until tender and add chicken broth. Cook to reduce sauce a bit and add lemon juice.
5. Spoon mushrooms and sauce over chicken and sprinkle with parsley and lemon wedges to serve.
6. Add your favorite veggie or side salad to round out your meal!

Makes 4 servings

Nutrition Facts:

• Calories 235
• Total Fat 13g
• Total Carbohydrates 2g
• Dietary Fiber 1g
• Protein 27g