SKILLET CHICKEN CARBONARA
Ultimate Italian Comfort Food - with some healthy swaps for low-carb goodness!
- 6 tbsp butter
- 4 chicken breast cutlets
- 3/4 c. each almond flour and pork rind crumbs (or Panko) mixed together 1 tsp each salt, pepper and garlic powder
- 1 cup AP flour (or use Einkorn or gluten-free
- 1/2 cup milk and 3 eggs mixed together
- 1 pkg chickpea spaghetti
- 2 tbsp olive oil
- 5 slices of cooked bacon grease reserved
- 1 cup cooked peas
- 1 cup heavy cream
- 3/4 cup white wine
- 1/2 cup grated parmesan
- salt and pepper to taste
- optional: 1 cup cooked ground Italian sausage
1. Cook spaghetti until al dente following package directions. Drain and
drizzle with olive oil. Toss, cover and set aside.
2. Preheat a large cast iron skillet on medium heat on the stove top with 6
tbsp butter and bacon grease until bubbly hot.
3. Dip the chicken cutlets in egg mixture, then dredge with flour. (For Paleo/grain-free, skip this first step). Dip in egg
mixture a second time and then in the almond/pork rind mixture. Set
aside.
4. Cook chicken cutlets, two at a time, about 4 minutes on each side or until
golden brown. Set on a plate lined with paper towels.
5. Once chicken is cooked, add wine to hot grease in pan and stir vigorously
with a whisk to deglaze. Then stir in cream. Add parmesan and stir until
creamy. Add in sausage (if using), peas, chopped bacon, and spaghetti.
Top with chicken cutlets that have been cut into slices. Enjoy!