Prep time:  10 mins

Cook time:  15 mins  

Total time:  25 mins

Serves: 4

 

 Needed:

• ½ cup almond meal

• 8 thin chicken cutlets (or 4 chicken breasts sliced in half horizontally to make two thin slices)

• Coarse sea salt and ground pepper

• 2 TBSP coconut oil or avocado oil

• 1 cup / 8 fl oz. white cooking wine (use chicken stock if you are avoiding alcohol)

• 2 TBSP butter, cold and cut into pieces

• 3 TBSP fresh, finely chopped mint

 

Prepare:

• Place almond meal in a shallow dish.

• Place chicken cutlets one at a time in the almond meal and coat both sides.

• Season the cutlets with sea salt and ground black pepper.

• Heat 1 TBSP coconut oil or avocado oil in a skillet over medium-high heat.

• Place 4 chicken cutlets in the skillet and cook until browned, 2 minutes per side. Transfer chicken to a plate and cover with foil.

• Add more coconut oil to the skillet and cook the remaining 4 cutlets. Transfer to a plate.

• Carefully pour the accumulated chicken juices from the plate of sauteed chicken into the skillet, leaving the chicken on the plate.

• Add the wine (or stock) to the skillet and boil until the liquid has reduced by half, about 4 minutes.

• Add the chicken cutlets and turn to coat with the sauce.

• Remove skillet from the heat and swirl in the butter pieces and fresh, chopped herbs.