Keto Breaded Chicken with Spinach Mushroom Sauce

Are you craving a hearty breaded chicken breast, but you're trying to keep your carbs down?  Well here's a nice alternative to using traditional breadcrumbs... just use almond flour!

Costco sells a 3 lb bag for $21 and it lasts a good long while.  The consistency is super fine, so it's perfect for breading or baking.

I was super hungry and tired the night I made this dish, which might explain why I only remembered to take photos of some of the steps on this one.  But I still wanted to share this with you because it really was delicious.  

The main idea you should take away from this post is that you can still have breaded, fried foods for dinner and stay within your Keto macros.  

In this recipe, I started by chopping up 4 strips of thick-cut bacon and frying it up in a pan.  I was apparently really excited about the bacon step, because I took a photo of it.  Isn't the bacon step everyone's favorite?

Next you'll want to bread your chicken.  I used two boneless, skinless chicken breasts and coated them on both sides with almond flour.  I didn't use an egg wash this time... did I mention I was tired??  The almond flour adhered to the chicken just fine, though, and the final dish turned out great, so it turns out it's not necessary.  

If you choose to use an egg wash, you could dip the chicken into the almond flour first, then into the egg, then back into the almond flour to build up a more substantial breading.  After coating the chicken with almond flour, I seasoned both sides with sea salt, black pepper, and garlic powder.

Next, pan fry your breaded chicken breasts in that lovely bacon grease you saved from that beautiful bacon (that I snacked on while preparing this dish).  Fry the chicken for a few minutes on each side until golden brown.  Finish the chicken in a 350 degree oven while you make your spinach and mushroom sauce.

To make the sauce, slice up a small package of white mushrooms.  Add a little olive oil to the pan that you fried the chicken in and add your sliced mushrooms.  Season them with sea salt, red pepper flake, and black pepper.  Your pan should be at a medium heat.

You'll have a lot of breading goodness stuck to the bottom of the pan that you'll want to use as flavor for this sauce, so add some chicken stock to the pan to deglaze, then stir the mushrooms up with a spatula, making sure to scrape up all the brown bits from the bottom of the pan.  Next, add your minced garlic, cooked bacon, and fresh herbs.  Stir and cook for a few more minutes, adding more chicken stock to keep it saucy, but not soupy.  Finally, add some chopped fresh spinach and the sour cream.  

Whisk the mixture together, then let it simmer on low heat with the lid on the pan for a few more minutes.

When your sauce is ready, remove the chicken from the oven and plate it up topped with the sauce.  Garnish with some more fresh parsley.

This dish was really filling and actually fed us for two days since the chicken breasts were huge.  It was just as good the next day, simply heating the leftover chicken with the sauce on top in a 350 degree oven until hot.

I hope you enjoy this dish as much as we did!  Visit me over on Instagram and let me know if you made it and what you thought.  Until next time...