Keto Chicken Francese

Name: Keto Chicken Francese
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 serving
Ingredients: 1 ½ pounds chicken breast; ⅔ cup chicken broth; ⅓ cup oat fiber; ⅓ cup butter; ⅓ cup white wine; 3 large eggs; 3 cloves garlic; 2 lemons; olive oil; ½ teaspoon salt; ¼ teaspoon ground black pepper

User Reviews

5.0

129 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
6
Calories
289 kcal
Course
Main Course
Cuisine
French

Keto Chicken Francese

Iris Warren

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This Keto Chicken Francese features tender juicy chicken cutlets sautéed in a garlic lemony butter sauce that's quick and easy to make.

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Ingredients

Servings

1 ½ pounds chicken breast sliced into 6 thin cutlets
⅔ cup chicken broth
⅓ cup oat fiber
⅓ cup butter
⅓ cup white wine I use Pinot Grigio
3 large eggs beaten
3 cloves garlic minced
2 lemons juice and zest
olive oil for frying
½ teaspoon salt
¼ teaspoon ground black pepper

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Instructions

Take each chicken breast and filet it in half, making 2 pieces, with a total of 6. Using a meat tenderizer, pound each piece out making them thinner and completely flat.
Add the oat fiber, salt and pepper to a bowl and whisk to combine. Beat the eggs and add them to another bowl.
Heat a large non-stick skillet to medium and add in about a tablespoon of the butter (per batch) and olive oil. Take each cutlet and coat it in the oat fiber, then shake off any excess. Then dip into the egg and sauté for a few minutes on both sides or until the chicken is cooked through. It shouldn't take long if your chicken is cut super thin.
Once the chicken has all been cooked, wipe out any brown bits out of the pan, then add in the garlic and sauté for about 20 seconds, careful not to burn it! Pour in the white wine and allow it to cook for 1-2 minutes. Then add in the chicken broth, butter, lemon juice and zest.
Simmer for a few minutes, or until thickened to your liking. Add the chicken back in for a couple of minutes, just to coat in the sauce and reheat through.
Serve with a drizzle of the sauce over the top, then garnish with slices of lemon and chopped fresh parsley. Store leftovers in the fridge for a few days or freeze.

Notes

You can make extra sauce to pour over zucchini noodles, spaghetti squash or shirataki noodles if you'd like. Just double the amount of chicken stock, lemon, wine and butter and allow it to reduce longer.
Oat fiber is best to use in this recipe because it's ground to a fine powder. The only purpose of the oat fiber is to have something for the eggs to stick to. You're not looking for a breading-like texture. If you can't find oat fiber, you can use almond flour instead. Keep in mind that with almond flour you will have more of that breading like texture, but the flavors will still be great.