Cut chicken breast strips into strips. Take 2 bowls -in one bowl mixed 1/4 cup of almond flour & 1/4 cup of coconut flour- in another bowl mix 1 egg and 1/8 cup of coconut milk. Dredged the meat in flour mixture- then into the egg mixture - coat fully. Heat on medium olive oil & butter Cook chicken strips for 5-6 minutes on each side until golden brown. Sprinkle each side with rubbed sage, a little sea salt, pepper and a touch of cayenne pepper. Remove chicken from frying pan and set aside. Use a meat thermometer to 165. In the pan add 1/4 cup of water the white wine or I use a white pear infused balsamic vinegar and a few dried cranberries and a small amount of agave or honey -- look on medium until reduce and starts to thicken- serve over the chicken strips or on the side for dipping.
You can also use the four recipe for fish taco's..so good with a sauce of cilantro, fresh lime and sour cream.
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|Serving Size: 1 Serving (150g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 349 (78%)|
|Amt Per Serving||% DV|
|Total Fat 38.8g||52 %|
|Saturated Fat 24.5g||123 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 70.1mg||22 %|
|Sodium 4249.3mg||147 %|
|Potassium 422.4mg||11 %|
|Total Carbohydrate 22.3g||7 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 16.6g|
|Protein 7.9g||11 %|
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Calories per serving: 445
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