Chicken Breast | Eggs | Oil Almond Flour | Bread Crumbs White Mushrooms | Butter | Wine Onion | Garlic | Half and Half Salt and Pepper | Parsley
Pound chicken flat and season with salt and pepper. Dredge each breast in almond flour, eggs, and breadcrumbs, then sauté for 3 minutes on each side.
Make mushroom sauce by cooking onion and garlic in a skillet. Add mushrooms, wine, and half and half. Cook until thickened. Serve hot.