Ingredients

2 lbs chicken breast pieces

For the marinade:

1/2 tsp salt or as per taste

3/4 tsp red chilli flakes

3/4 tsp cumin powder

1 tsp Italian Seasoning

A splash of soy sauce (optional)

2 tsp Dijon mustard

1/4 tsp white pepper

1 tsp ginger paste

1 tsp garlic paste

For the white sauce

1 tbsp butter

1/4 tsp garlic paste

Pinch of salt and black pepper

1/2 cup sliced mushrooms

1/4 cup chicken broth (I just use water if I don’t have chicken broth available

2 tbsp almond flour

1/4 cup heavy whipping cream

Directions 

1. Pound chicken breasts with the meat pounder/ hammer.
2. Marinate the chicken in all the ingredients of the marinade for at least 30 minutes. You can also freeze these in portions for later.
3. Heat a tablespoon of butter and fry the chicken for 3 minutes on one side. Turn and fry for another 3 minutes.
4. Place the chicken in a preheated warm oven while you make the white sauce.
5. Fry the sliced mushrooms in one tbsp of butter and season them with garlic, salt and pepper.
6. Once the mushrooms wilt, add the almond flour and cook for 30 seconds.
7. Add chicken broth or water and cook till it thickens.
8. Add the cream and cook for a minute. Taste the sauce and season more if required.
9. Pour the white sauce over the chicken pieces and serve. You can serve it on the side too.
10. Enjoy with your choice of vegetables and let me know if you like it!