Paleo Wiener Schnitzel with White Wine Mushroom Sauce

By á-106637

Ingredients

• 4 boneless chicken breasts (or tenderloins)
• 2 eggs
• 1/3 cup almond flour
• 1/2 cup gluten free Paleo bread crumbs
• 2 Tbsp olive oil
• 12 oz (340 g) white mushrooms, sliced
• 2 tbsp butter
• 1/4 cup white wine
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 1/2 cup half and half
• salt and pepper to taste
• parsley for garnish

Details

Servings 4
Adapted from deliciousmeetshealthy.com

Preparation

Step 1

Instructions
Pound each boneless chicken breasts to about ¼ inch thickness. Season generously with salt and pepper on both sides.
Place the almond flour in a bowl, the whisked eggs in another and the gluten free bread crumbs on a plate.
Heat the olive oil in a large skillet over medium high heat. Dredge each chicken breast in almond flour, tapping off any excess flour, then dip each one in the bowl with the eggs, and then coat well with breadcrumbs.
Saute first two chicken breasts for about 3 minutes on each side until they are golden brown. Remove the Schnitzels from the skillet and cover with a foil to keep warm while you prepare the rest of the Schnitzels.White Wine Mushroom Sauce
Add onion and garlic to skillet and cook for a couple minutes until onion is translucent and soft.
Add mushrooms and stir. Season mushrooms generously with salt and pepper. Let cook for about 5 minutes, stirring occasionally.
When mushrooms are cooked to your liking, add wine and half & half and cook sauce for about 6 minutes until it reduces a bit and thickens. It will thicken more when it cools.
Garnish with parsley and serve hot.

Instructions