In a medium bowl, combine the egg whites and lemon juice. Set aside.
In another medium bowl, combine the Parmesan cheese, almond flour, parsley, garlic salt, and pepper.
Dip each chicken breast in the egg white mixture until fully covered in the mixture. Then, dip them in the almond flour mixture until the chicken breasts are fully coated on all sides.
Heat up a large, deep non-stick skillet over medium/high heat with the butter (you may need to do two separate batches so that you don’t overcrowd the skillet). Cook the chicken breasts for about 6 minutes on each side. Be sure to not continuously flip the chicken back and forth or the coating may break apart (only flip it once!)Remove the chicken breasts and set aside on a plate.
Add the garlic to the skillet and cook for a minute, or until fragrant in the leftover butter. Add the lemon juice, chicken broth, & sriracha. Bring to a boil.
Turn the heat down to low and add the chicken breasts back in. Allow to simmer for 5 minutes, or until the sauce is thick and mostly soaked into the chicken breasts.
Serve and enjoy!!
Servings 8
Serving Size 4 ounces
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and has slight rounding.