INGREDIENTS
4
boneless skinless chicken breasts (or tenderloins)
2
eggs
1/3 cup
almond flour
1/2 cup
gluten free bread crumbs
2 tbsp
extra virgin olive oil
12 oz
white mushrooms, sliced
2 tbsp
butter
1/4 cup
white wine
1
medium onion (chopped)
3 cloves
garlic (minced)
1 1/2 cups
half and half ((or coconut cream))
salt and pepper
parsley for garnish