INGREDIENTS
2
large eggs, I prefer pasture raised
2
Tbsps grass fed cream, OR organic coconut cream
sea salt and fresh ground black pepper, to taste (about 1/4 teaspoon each, divided between dry & wet ingredients)
1 cup
almond flour
1 tbsp
dried oregano
2
Tbsps olive oil, or avocado oil
4
thin boneless, skinless chicken cutlets, similar thickness and size so they cook evenly
2
Tbsps clarified butter, or ghee
4
fresh garlic cloves, pressed
1/4 cup
dry white wine
1 1/2 cups
chicken stock, or bone broth
juice of 1 fresh lemon
zest of one fresh lemon
10
sprigs of fresh thyme
1
lemon, thinly sliced