Pan Fried Chicken with Cream Gravy

 

Pan-Fried Chicken with Cream Gravy

Ingredients:

For the Chicken:

4 boneless, skinless chicken breasts (or thighs)

1 cup almond flour (or crushed pork rinds for extra crisp)

½ cup grated Parmesan cheese

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

½ tsp salt

½ tsp black pepper

1 egg

2 tbsp heavy cream

3 tbsp butter (or ghee)

2 tbsp olive oil

For the Cream Gravy:

2 tbsp butter

1 cup heavy cream

½ cup chicken broth

½ tsp garlic powder

½ tsp black pepper

Salt to taste

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Instructions:

1. Prepare the chicken – Pound the chicken to an even thickness if needed.

2. Set up dredging station – In one bowl, whisk together the egg and heavy cream. In another, mix almond flour (or pork rinds), Parmesan, garlic powder, onion powder, paprika, salt, and pepper.

3. Coat the chicken – Dip each piece into the egg mixture, then into the flour mixture, pressing to coat well.

4. Pan-fry the chicken – Heat butter and olive oil in a skillet over medium heat. Cook the chicken for about 4-5 minutes per side until golden brown and cooked through (internal temp of 165°F). Transfer to a plate.

5. Make the gravy – In the same pan, melt butter, then whisk in heavy cream and chicken broth. Stir in garlic powder, black pepper, and salt. Simmer for 2-3 minutes until thickened.

6. Serve – Pour the creamy gravy over the crispy chicken and enjoy with cauliflower mash or roasted veggies!

Would you like a spicier version or a variation with a different gravy?